Tilapia Fish Tacos with Arugula
INGREDIENTS
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12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
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1/4 cup canola or vegetable oil
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3 tablespoons olive oil, plus more for drizzling
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3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
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Kosher salt and freshly ground black pepper
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1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
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1 mango, peeled and flesh cut into 1/2-inch cubes
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3 green onions, finely chopped
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3 cups coarsely chopped baby arugula
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3 tablespoons olive oil
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2 tablespoons fresh lime juice (from about 2 limes)
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Kosher salt
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1/2 cup creme fraiche
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1 tablespoon wasabi powder*
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1/4 teaspoon kosher salt
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