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.
I believe that traditional fish tacos are deep fried – no wonder they’re so scrumptious – however, I never fry food because I can’t stand the house smelling like burnt oil for 3 days, so I make the non-breaded version. I spotted these mini fish tacos in wonton wrappers and instead of “ew” I thought “brilliant.” And they were.
With some modifications based on what I had in the house, I doubled the recipe and served them for dinner. Finger food rules my life.
Mini Fish Tacos
Serves 4 as an appetizer
Prep time: 15 mins
Cook time: 15 mins
Ingredients
• 12 wonton wrappers
• 2 tablespoons olive oil
• 2 tilapia filets
• 1/2 teaspoon salt, divided
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 cup finely chopped red cabbage or broccoli slaw
• 1 tablespoon plain Greek yogurt
• 1 teaspoon garlic chili sauce
• 1 lime
• 12 fresh parsley leaves, chopped
Directions
Preheat oven to 350 degrees.
Lightly brush wontons with 1 tablespoon of olive oil and arrange in mini muffin pan slots. (Gently press down the bottoms, so once baked they will sit flat.) Set aside.
In a small bowl, combine 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Rub both sides of fish with the spice mixture. Spread 1 tablespoon of olive oil on the bottom of a nonstick baking sheet and place the fish on top.
Put both the wonton cups and the fish in the oven. Bake for 7-8 minutes until the wontons are golden brown and crisp, remove from oven. Continue baking the fish for another 5 minutes (for a total of 12 minutes) OR until the fish is cooked and the flesh flakes with a fork.
While everything cooks, make the slaw. In a small bowl, combine cabbage (or broccoli slaw), 1/4 teaspoon of salt, yogurt, chili sauce, and juice from half the lime.
Assemble mini tacos by dividing the fish among the wonton cups then top with a spoonful of slaw, parsley and an extra spritz of lime.
Print this recipe (adapted from Inspired Taste)
{ 19 comments… read them below or add one }
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!!
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