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.
Reader Questions and Reviews
Thanks for sharing this yummy recipe! They are delicious AND beautiful. I added it to my list of favorite muffin tin meals (http://wondermomwannabe.com/muffin-tin-dinner-recipes/) with a link back here for the recipe and instructions.
Hi there! Love your site and wanted to let you know that I am linking back to your post today at my blog. You can check it out here. Thanks for sharing the delish recipe! :) http://www.bakedbyjoanna.com/2012/05/celebrating-with-a-fiesta-of-food.html
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! A great party idea…
What a great idea! We’ve been on a fish taco kick at my house lately (3 times in 2 weeks!), so I love these minis for entertaining…or just for snacking :).
Since there is a minimal amount of greek yogurt, I would substitute reduced fat mayo for more flavor. Garlic chili sauce (aka: sriracha) + mayo = Japanese mayonnaise.
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!!