Spinach, Tilapia and Mango Filled Wonton Cups

Serves 2-4

Wonton Cups
½ package wonton wrappers (usually comes with 48 but we will be using 24)
½ cup melted coconut oil (if the oil begins to harden at any point reheat to liquify again)

Brush both sides of the wonton wrapper with oil. Press into a cupcake baking pan. I am using two non-stick 12 count cupcake baking pans. Bake 350 degrees for 6-7 minutes. Watch near last few minutes to prevent burning. Remove from oven when done and place cups on a dry paper towel (or drying rack) to allow to cool.

Tilapia Cubes
2 tablespoons maple syrup
½-1 pound tilapia cut into 1 inch cubes
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon turmeric
¼ teaspoon garlic powder
½ tablespoon coconut oil

Massage cubed tilapia with the salt, pepper, turmeric, garlic powder, and maple syrup. Add coconut oil to a non-stick skillet and turn to medium heat. Add tilapia and cook about 3-4 mins on each side. Make sure tilapia is cooked before removing from heat. Set aside.

Mango Spinach Salad
2 limes juiced
½ teaspoon salt
½ cup olive oil
1 mango, peeled and cut into cubes
1 avocado, peeled with seed removed and cubed
1 bunch scallions, chopped
1 – 1½ cups spinach, chopped
1 teaspoon dried mint

Whisk lime juice, olive oil, and salt in a bowl until well blended. Toss with mango, avocado, scallions, and spinach, then add mint and toss again. Set aside in prep for assembly.

Wasabi Crème fraîche
½ cup Crème fraîche (can be found in most specialty stores)
1 tablespoon wasabi powder

Mix ingredients and set aside for assembly

Assembly

Take a wonton cup and fill it with the Mango Spinach Salad, add a few pieces of the tilapia cubes, and top with the Wasabi Crème fraîche