First time I ever heard about fish tacos I was 18 years old, down in San Diego with some friends…and I thought “ew.” But we went out to dinner and curiosity got the best of me. I’ve been ordering them, making them, eating them, and loving them ever since.
I believe that traditional fish tacos are deep fried – no wonder they’re so scrumptious – however, I never fry food because I can’t stand the house smelling like burnt oil for 3 days, so I make the non-breaded version. I spotted these mini fish tacos in wonton wrappers and instead of “ew” I thought “brilliant.” And they were.
With some modifications based on what I had in the house, I doubled the recipe and served them for dinner. Finger food rules my life.
Mini Fish Tacos
Serves 4 as an appetizer
Prep time: 15 mins
Cook time: 15 mins
• 12 wonton wrappers
• 2 tablespoons olive oil
• 2 tilapia filets
• 1/2 teaspoon salt, divided
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 cup finely chopped red cabbage or broccoli slaw
• 1 tablespoon plain Greek yogurt
• 1 teaspoon garlic chili sauce
• 1 lime
• 12 fresh parsley leaves, chopped
Preheat oven to 350 degrees.
Lightly brush wontons with 1 tablespoon of olive oil and arrange in mini muffin pan slots. (Gently press down the bottoms, so once baked they will sit flat.) Set aside.
In a small bowl, combine 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Rub both sides of fish with the spice mixture. Spread 1 tablespoon of olive oil on the bottom of a nonstick baking sheet and place the fish on top.
Put both the wonton cups and the fish in the oven. Bake for 7-8 minutes until the wontons are golden brown and crisp, remove from oven. Continue baking the fish for another 5 minutes (for a total of 12 minutes) OR until the fish is cooked and the flesh flakes with a fork.
While everything cooks, make the slaw. In a small bowl, combine cabbage (or broccoli slaw), 1/4 teaspoon of salt, yogurt, chili sauce, and juice from half the lime.
Assemble mini tacos by dividing the fish among the wonton cups then top with a spoonful of slaw, parsley and an extra spritz of lime.
(adapted from Inspired Taste)