Off the bat, I have to say that I have developed the biggest girl crush on Giada De Laurentiis. Her show “Giada at Home” is usually on when I go to the gym (the Food Network is honestly the only thing that can distract me from how painfully boring running on the treadmill can be), and I absolutely love everything she cooks – something I certainly cannot say about other shows on the Food Network. Her recipes are simple, but there is always an artful twist that makes me say “oooh I want to make that!” Of course I am all signed up on her website and browse her recipes whenever I’m in need of inspiration. Her tilapia fish tacos certainly provided the perfect inspiration when my boyfriend, Chris, and I were craving something with tilapia for dinner today. We did our own little twist of the recipe, and it was absolutely delicious. And, to my surprise, was cooked and on the table in 30 minutes!
Ingredients: (serves 2)
4 corn taco shells
4 oz. tilapia filets
1 1/2 cups petite mâche, chopped
container of fresh pico de gallo (such as from Whole Foods)
1 1/2 tbsps olive oil
kosher salt and black pepper
1 tbsp olive oil
1 tbsp lime juice
Wasabi Crème Fraîche
1/4 cup crème fraîche
1/2 tbsp wasabi powder
dash of kosher salt
Drizzle both sides of the tilapia filets with olive oil and season them with salt and pepper to taste.
Heat 1 1/2 tablespoons of olive oil in a large skillet. Then add the tilapia fillets, cooking them for about 3 minutes on each side.
Let it cool and then cut it up into bite-sized pieces.
In a large bowl, add the chopped petite mâche.
Peel, dice, and add the avocado to the bowl.
Then add about 3-4 tablespoonfuls of the pico de gallo.
In a small jar (with a lid), add 1 tbsp of olive oil, 1 tbsp of lime juice, and kosher salt to taste. Shake the jar quite vigorously, then pour the dressing over the salad. Toss the salad until all ingredients are mixed together and coated. In a small bowl, mix together the crème fraîche ingredients until smooth.
Stuff the taco shells first with the salad, then the tilapia pieces, and lastly dollop the wasabi crème fraîche on to taste!
A slightly different take on the typical sour cream that accompanies fish tacos, the wasabi crème fraîche adds the perfect touch; it goes well with both the tilapia and the limey dressing. Also, the mild flavor of tilapia makes this recipe perfect for those who find fish tacos “too fishy”. I highly recommend this recipe for anyone who wants a delicious fish dinner that is not to complex to cook and will be ready fast!
On one last note, if you’re feeling peckish as you cook, these tortilla chips are so good, gluten free, only 110 cal/serving (13 chips), and perfect to dip in the pico de gallo!
Also, check out the St. Germain and Prosecco cocktails we enjoyed with our meal!