Mini Fish Tacos

Prep 15 minutes
Cook 18 minutes
Servings 30 mini tacos

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!

close up Mini Fish Tacos in phyllo shells

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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 friendsโ€ฆand 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!

overhead tray of Mini Fish Tacos

Ingredients Needed

Hereโ€™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 – Youโ€™ll need 2 boxes (1.9 ounce each.) I prefer the Athensยฎ 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.)

  1. Mix all of the slaw ingredients in a bowl.
  2. Rub the fish with the seasonings and oil.
  3. Place fish and mini fillo shells in a preheated oven.
  4. Break the cooked fish apart into bite sized pieces.
  5. Place fish in the mini fillo shells and top with the slaw. And serve!
mini phyllo shells filled with baked fish topped with coleslaw

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:

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย TikTok,ย Facebook,ย Instagram,ย Pinterest, andย YouTube!

5 from 5

Mini Fish Tacos

Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Servings: 30 mini tacos
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!

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), (tilapiaย , 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

Serving: 1taco | Calories: 22kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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20 Comments

  1. Amy Marsalis says:

    5 stars
    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

  2. Corinne says:

    5 stars
    Thanks for sharing this yummy recipe! They were delicious AND beautiful at our latest ladies brunch.

  3. meatballs & milkshakes says:

    These are so cute! I love the wonton wrappers idea, I’ll definitely have to steal it!

  4. Jeanine says:

    5 stars
    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.

  5. Laura says:

    5 stars
    We’ve been on a fish taco kick at my house lately (3 times in 2 weeks!), so I made these minis. Great recipe :)

  6. Amber says:

    5 stars
    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.

  7. He Wears The Apron says:

    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!

  8. Kim says:

    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.

  9. jodiemo says:

    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?

    1. Amy says:

      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!

  10. Denise says:

    What a great and simple idea, love this!

  11. Joanne says:

    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!

  12. pam says:

    I agree, those are brilliant!

  13. sippitysup says:

    Oh I am stealing this idea. Oh yes I am… GREG

  14. Mom says:

    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.

  15. Melissa says:

    Oh my gosh. You are speaking to my heart right now. I need to make these immediately!

  16. Jen says:

    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!

  17. Stephanie says:

    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!

  18. Mike says:

    These look really delicious.

  19. Jenna says:

    You’re just killing me with all these great ideas for “little bites.” I want to make them all NOW!!