Mini Fish Tacos

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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!

Prep Time15

Cook Time18

Total Time33

Course: Appetizer

Cuisine: American

Keyword: fish tacos, mini fish tacos

Servings: mini 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.

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