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.
Prep Time: 15mins
Cook Time: 18mins
Total Time: 33mins
For the Fish
2teaspoonsextra-virgin olive oil
1filletlean white fish (about 8 ounces)(tilapia , halibut, mahi mahi, snapper, cod)
For the Slaw
1cupcoleslaw, chopped small
1 1/2tablespoonsplain Greek yogurt
1teaspoonchili garlic sauce
2tablespoonsfresh chopped parsley leaves
For the Fillo Shells
2packages(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.
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.