Lola's Birthday Luau

Main Dish:  Tilapia Fish Tacos with Arugula

Ingredients

Filling:

• 3 tablespoons olive oil, plus more for drizzling
• 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
• Kosher salt and freshly ground black pepper
• 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
• 1 mango, peeled and flesh cut into 1/2-inch cubes
• 3 green onions, finely chopped
• 3 cups coarsely chopped baby arugula

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice (from about 2 limes)
• Kosher salt

Creme fraiche:

• 1/2 cup creme fraiche
• 1 tablespoon wasabi powder*
• 1/4 teaspoon kosher salt

Directions

*Can be found in Asian markets

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.