Mini Fish Tacos
Updated
Updated
These Mini Fish Tacos are a fun appetizer made with perfectly seasoned baked fish, inside crispy mini Phyllo shells, and topped with a tangy slaw. They’re simple and delicious finger food that will be a hit at your next get together!
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Easy Mini Fish Tacos Recipe
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. These Mini Fish Tacos are based off of my favorite grilled fish taco recipe. They’re always a hit!
Ingredients Needed
Here’s what you need to make these phyllo mini fish tacos.
(Scroll below to the printable recipe card for details and measurements.)
- Fish – Lean and flakey white fish fillets such as tilapia, halibut, mahi mahi, snapper, or cod.
- Seasonings – Salt, garlic powder, smoked paprika, and ground coriander season the fish.
- Olive oil – For richness and moisture and helps the seasonings stick to the fish.
- Mini Phyllo Shells – You’ll need 2 boxes (1.9 ounce each.) I prefer the Athens® brand.
- Slaw – Fish tacos are just as much about the slaw as they are about the actual fish! I use Tri colored undressed coleslaw, plain Greek yogurt, chili garlic sauce, lime juice, chopped parsley, and salt.
How to Make Mini Fish Tacos
It’s so incredibly easy to make these miniature fish tacos – all you need is 30 minutes!
(Scroll down to the printable recipe card below for details and measurements.)
- 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!
How to Store & Reheat Leftovers
Once the phyllo shells are filled, you should serve right away – they don’t keep well since the shells will lose their crispness. You can however cook the fish the day before and make the slaw up to 2 days ahead of time. Gently reheat the fish in the microwave drizzling the fish with a bit of olive oil or lemon juice to prevent it from drying out too much.
More Seafood Appetizers:
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Mini Fish Tacos
Ingredients
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
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made these used a chili lime verde marinade and a garlic sauce marinade added a tbsp of sugar to cut down on the after spice bite and added a bit more lime juice it turned out amazing made for a movie night with friends and was a huge hit
Thanks for sharing this yummy recipe! They were delicious AND beautiful at our latest ladies brunch.
These are so cute! I love the wonton wrappers idea, I’ll definitely have to steal it!
I love fish tacos and these are so cute! I served them at a bridal shower and everyone loved them! Such a great party idea.
We’ve been on a fish taco kick at my house lately (3 times in 2 weeks!), so I made these minis. Great recipe :)
Since there is a minimal amount of greek yogurt, I subbed in reduced fat mayo for more flavor. We loved these. So simple and delish.
What a fun dish! We love to have friends over and I am always looking for a new idea. This will certainly be on our menu the next time we have guests!
I agree- brilliant!! I’m a huge fan myself. I’m planning a trip to San Diego this spring — and do you know my head immediately jumps to “fish tacos” when I think of San Diego?! In SC, if I spot them on a menu, I stop the search– that’s what I’m eating. They’re kind of rare around here.
What a great idea! This looks like perfect party food! I can’t wait to give it a try. Do you think salmon could work? My husband is allergic to white fish. Or maybe shrimp?
I really believe fish tacos work best with a very mild white fish. As much as I love salmon, it’d be too strong here. I don’t know if these spices would work with shrimp – it’s obviously a different flavor and texture. Plus you’d need to change the cooking method…try it and see!
What a great and simple idea, love this!
I’ve actually never had fish tacos but I’m kind of enamored with them. They just seem so fresh-flavored! I love them in finger food form. You’re right…everything is better that way!
I agree, those are brilliant!
Oh I am stealing this idea. Oh yes I am… GREG
These look like I can take one right off the photo. I, too, discovered fish tacos only two years ago. They are delicious, and these should be a treat.
Oh my gosh. You are speaking to my heart right now. I need to make these immediately!
I had the exact same reaction when I first heard about fish tacos; they sounded utterly disgusting. Then, about a year later, I tried one; I was hooked! These look super yummy and great for an appetizer for, um, well, maybe Mother’s Day at our house!
First, fish tacos RULE! Second, how cute are these?! (Insert Ina voice here.) These are so great for any random day, but especially a party! Love them!
These look really delicious.
You’re just killing me with all these great ideas for “little bites.” I want to make them all NOW!!