Mini Fish Tacos
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.
Servings: 30
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
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