Served as an appetizer in mini fillo shells, these Mini Fish Tacos will be a hit at your next get together! The fish is baked, not fried, for a healthier version.
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!
Traditional fish tacos are battered and deep fried – no wonder they’re so scrumptious – however, I rarely deep fry food because I can’t stand the house smelling like burnt oil for three days, so I make the non-battered version, either by baking the fish or grilling it.
We had friends over last weekend and I was playing with some appetizer ideas, which led to these Mini Fish Tacos, based off of my favorite grilled fish taco recipe. They were a big hit!
What Type of Fish to Use for Fish Tacos?
Lean and flakey white fish fillets are typically used in fish tacos because they are mild in flavor, cook quickly, and are relatively inexpensive. The more popular kinds of white fish used are halibut, tilapia, mahi mahi, snapper, and cod. And then it’s all about the seasoning. I use a mixture of salt, garlic powder, smoked paprika, and ground coriander on mine.
Fish Taco Slaw
Fish tacos are just as much about the slaw as they are about the actual fish! For this fish taco recipe I used a mixture of chopped green cabbage, red cabbage, and carrots, in addition to Greek yogurt, garlic chili sauce, and lime juice.
How to Make Fish Tacos
It’s so incredibly easy to make these – all you need is 30 minutes! (Scroll down for the full printable recipe.)
- Mix all of the slaw ingredients in a bowl.
- Rub the fish with the seasonings and oil.
- Place fish and mini fillo shells in a preheated oven.
- Break the cooked fish apart into bite sized pieces.
- Place fish in the mini fillo shells and top with the slaw. And serve!
We loved these little tacos so much that I ended up making them again a few days later, but served them for dinner! Finger food rules my life.
Mini Fish Tacos
For the Fish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 2 teaspoons extra-virgin olive oil
- 1 fillet lean white fish (about 8 ounces) (tilapia , halibut, mahi mahi, snapper, cod)
For the Slaw
- 1 cup coleslaw , chopped small
- 1 1/2 tablespoons plain Greek yogurt
- 1 teaspoon chili garlic sauce
- 1/2 tablespoon lime juice
- 1/8 teaspoon kosher salt
- 2 tablespoons fresh chopped parsley leaves
For the Fillo Shells
- 2 packages (1.9 ounce each) mini fillo shells
- Preheat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
- Prepare the fish: In a small bowl, combine the salt, garlic powder, paprika, and coriander. Pat the fish dry; rub both sides with the spice mixture and coat with the olive oil.
- Place fish on the prepared baking sheet and transfer to the oven. Bake for about 12 minutes until the fish is cooked and flakes with a fork. (Place the fillo shells on a separate baking sheet and a few minutes before the fish is done, transfer the fillo shells to the oven to get warm and crisp up.)
- While the fish is cooking, make the slaw: In a medium bowl, combine the coleslaw, yogurt, chili garlic sauce, lime juice, salt, and parsley. Taste and adjust seasoning, if necessary.
- Assemble the tacos by breaking up the fish into bite-sized pieces; divide the cooked fish among the fillo shells and top with the slaw.
- Sprinkle some parsley on top of each and an extra spritz of lime. Serve immediately.