For the wonton cups:Place an oven rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake for five to six minutes until lightly golden. Cool for five minutes. Remove the wonton cups and cool completely, about 10 minutes. For the filling:In a large, non-stick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia filets with olive oil and season with salt and pepper. Arrange the fish in a single layer in the pan and cook for about two to three minutes each side until the flesh is flaky and cooked through. Set aside to cool slightly. For the dressing:In a medium bowl, whisk together 3 tablespoons olive oil and lime juice. Season with salt, to taste. Add the dressing to the avocado, mango, green onions and arugula mixture. Toss until all the ingredients are coated. For the crème fraiche:In a small bowl, mix together the crème fraiche, wasabi powder and salt until smooth. To assemble the tacos: Place the wonton cups on a platter and spoon the avocado mixture inside. Top with three to four pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.