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*Can be found in Asian markets
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Special equipment: a 12-count nonstick muffin pan
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For the wonton cups: Put an oven rack in the center of the oven.
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Preheat the oven to 375 degrees F.
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Using a pastry brush, brush each side of the wonton wrappers with canola oil.
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Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan.
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Bake until lightly golden, about 6 minutes.
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Remove the pan from the oven and let cool for 5 minutes.
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Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
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For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
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Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste.
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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.
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Set aside to cool slightly.
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For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice.
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Season with salt, to taste.
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Add the avocado, mango, green onions, and arugula.
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Toss until all the ingredients are coated.
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For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
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To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups.
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Top each with 3 to 4 pieces of fish.
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Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
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Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
