adventures of an american housewife in the south of france

Like Father, Like Son: Todd’s Fish Tacos

As I mentioned last week, my father in law, Todd,  is a really fantastic cook!  It's easy to see where The Hub gets his creative streak in the kitchen.  While we were back in Wisconsin, Todd made us some really delicious Fish Tacos, adapted from this Giada DeLaurentis recipe.  I decided to replicate the dish for a little dinner party we had last week with our friends Erika, and  Jim and Abby, who are pescatarians.  The tacos turned out light and delicious!  I think what makes them so tasty is the spicy Wasabi Cream and the way the peppery arugula blends with the other flavors of the dish.  Erika brought over a fantastic California red that I'll be telling you about in this week's Hump Day post, and Jim and Abby brought a rich and creamy Cranberry Eggnog Cheesecake from Whole Foods.


Cranberry Eggnog Cheesecake from WF

To serve 5, You’ll need:
  • 1 package of tortillas
  • 2 lbs. Tilapia
  • Kosher salt and Pepper
  • Olive Oil
  • 1 pkg. arugula
  • 3 Avocados, cut into ½ inch cubes
  • 2 Mangos, peeled and cut into ½ inch cubes
  • 3 Green onions, finely chopped
  • Freshly squeezed lemon juice
  • 1 c. nonfat Greek yogurt (you could also use creme fraiche or sour cream)
  • Wasabi paste to taste
  • 2 jalapeños, finely chopped
To prepare the fish: Heat skillet over medium high heat.  Drizzle fish generously with olive oil, kosher salt and pepper.  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 filling: Make a dressing with 2 parts lemon juice, 1 part olive oil, salt & pepper.  Toss with arugula, onions, avocados, and mangos. To make the Wasabi Cream: Mix the Greek yogurt with wasabi paste to taste.   I used about 1½ tablespoons of paste, but you’ll need to decide how spicy you want it. Complete the Taco: Heat the tortillas in a skillet over medium high heat, about 1 min on each side.  Crumble fish, assemble with filling, wasabi cream and jalapeños and enjoy!

crumbled tilapia

Mango Avocado Arugula Salad

Wasabi Cream


2 Responses to “Like Father, Like Son: Todd’s Fish Tacos”

  1. Julia says:

    j’adore that you said “peppery arugula” – you are turning into a TOTAL food blogger! and PS- thank you for the wasabi cream instructions. i’m all over that.

  2. Shonta Pezez says:

    WOW!!! Love your site, I have been here a few times now and I really enjoy reading it.

    I have learnt so much just from the posts I have read today. You are now bookmarked and I will be back :-)


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