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Mini Fish Tacos

by on January 31, 2012 · 23 comments

These should come with a warning, make a double batch. I promise they will fly off the plate. Wonton wrappers are turned into mini taco cups, cups that you can fill with anything you desire. In this case, we fill them with flavorful fish and a spicy cabbage slaw. For the fish, we chose tilapia, it is really inexpensive and holds up well when baked. You could replace tilapia with another  flaky white fish or even salmon. The red cabbage slaw has a bit of spice, we add a small amount of chipotles in adobo sauce, something you can find in most grocery stores, just look in the international aisle. They usually come in a small can. We have used chipotles in adobo sauce before, give our Salmon Burgers with Chipotle Mayo or Oven Roasted Corn a try.

How to make Mini Fish Tacos

It’s really easy to transform store-bought wonton wrappers into mini cups. Start by lightly brushing each side of the wrapper with some olive oil.

Then, just press the wrappers into mini muffin/cupcake cups and bake in a 350 degree F oven for 5-7 minutes. They will become crisp and stable enough to fill with whatever you desire.

While the wontons are baking, bake the fish, which takes just about 12 minutes. Easy! Season both sides with some salt then rub  a mixture of garlic powder, paprika and ground coriander all over both sides.

Add a tablespoon or so of olive oil to a baking sheet then place the fish on top. Don’t add any oil to the top of the fish. This way, the spices will dry out just a bit, making the tacos really pretty in the end.

While the fish bakes, you can get your slaw together. Finely chop some red cabbage.

Then toss with sour cream, salt, lime and spicy chipotles in adobo sauce (you can find that in the international aisle of the grocery store).

Then, assemble and enjoy!

Mini Fish Tacos
 
Prep time
Cook time
Total time
 
These would be perfect to serve at a party, these mini tacos are great warm or at room temperature. Make the wonton shells a day in advance, just keep in an airtight container. For the slaw, we use chipotles in adobo sauce, which can be found sold in small cans in the international section of your grocery store (Goya is a good brand).
Created By:
Yield: 4
You Will Need
  • 12 wonton wrappers
  • 2 tablespoons olive oil
  • 2 tilapia filets
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1 cup finely chopped red cabbage
  • 1 tablespoon sour cream
  • 1 teaspoon minced chipotles in adobo sauce
  • 1 lime
  • 12 fresh cilantro leaves
Directions
  1. Preheat oven to 350 degrees F.
  2. Lightly brush wontons with 1 tablespoon of olive oil and arrange in 12 mini cupcake cups. Bake 5-7 minutes until golden brown and crisp.
  3. Combine 1/4 teaspoon of salt, garlic powder, paprika and coriander in a small bowl then rub both sides of the fish. Add 1 tablespoon of olive oil to the bottom of a baking sheet then place the fish on top. Bake uncovered 10-12 minutes until the fish is cooked and the flesh flakes with a fork.
  4. While the fish bakes, make the slaw. In a small bowl, combine cabbage, 1/4 teaspoon of salt, sour cream, chipotles in adobo sauce and the juice of half a lime.
  5. Assemble mini tacos by dividing the fish among 12 wonton cups then top with a spoonful of slaw, cilantro leaf and an extra spritz of lime.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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23 Comments

1 Bev Weidner January 31, 2012 at 10:12 am

Holy. Crap.

I LOVE THESE.

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2 Laura @ Family Spice January 31, 2012 at 11:21 am

Great idea! What a fabulous appetizer! Going to pin it, too!

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3 Jessica January 31, 2012 at 2:58 pm

These look awesome! I love the idea of making them into little bites!

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4 Joanne January 31, 2012 at 3:26 pm

thanks, Jessica :)

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5 Amanda @ Diary of a Semi-Health Nut February 1, 2012 at 12:40 am

Seriously these look amazing and super creative! I’ve never been to your site before but the Novice Chef Blog facebook page had this link….and now I have another sweet place to find recipes!! :-)

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6 Paula @ Spoons 'n' Spades February 1, 2012 at 12:46 am

What a delicious looking recipe! Really great idea for serving fish as an appetiser :-)

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7 Eliana February 1, 2012 at 7:10 am

I love the idea of making these inside wonton wrappers. It’s no wonder they fly off the plate. They look just amazing.

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8 Amanda February 1, 2012 at 11:41 am

Wow! What a cute idea! They would be perfect for Superbowl Sunday! This is exactly what our food lovers on our community page love to read about! We hope you stop by! http://bit.ly/yI0sZU

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9 Beverly February 2, 2012 at 9:46 am

These look really really good. :0) I can’t wait to try them.

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10 inspiredtaste February 2, 2012 at 11:22 am

thanks, beverly!

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11 Brandi Webb February 5, 2012 at 9:29 pm

These look DELISH and I can’t wait to try! Thank you, thank you, thank you for sharing!

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12 MarieElizabeth February 27, 2012 at 8:34 pm

These look fabulous! A nice twist on tacos and I love using wonton wrappers fr all different items. Thanks for sharing.

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13 Lisa June 8, 2012 at 1:24 pm

Can’t wait to try …yum.

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14 vanessa July 19, 2012 at 4:17 pm

Would these really be good cold, you think? I’d love to bring them to a BBQ this weekend, but now I’m re-thinking the cold fish aspect…

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15 Joanne July 19, 2012 at 4:41 pm

Hi Vanessa — We enjoy the fish warm, however, these do taste great at room temperature.

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16 Lisa September 7, 2012 at 10:20 pm

Made these tonight. They were good but not fabulous. For our taste the fish needed more spice and we cut way back on the lime and found it a little overpowering and we love citrus. For the record these are just fine at room temp. I will definitely make these again with some tweaks. Thanks for the awesome inspiration!

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17 Joanne September 10, 2012 at 11:35 am

Hi Lisa — Thank you so much for sharing your thoughts! So happy you were able to make them into something you and your family enjoyed.

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18 stacey December 26, 2013 at 11:37 pm

would it work with blackening the fish? Or will the slaw make it too spicy…

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19 Joanne December 30, 2013 at 11:29 am

That would be nice. It really depends on your spices for the fish.

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