Mini Fish Tacos in Wonton Cups
How to make mini fish tacos made with spiced fish, a spicy chipotle slaw and baked wonton cups. Jump to the Mini Fish Tacos in Wonton Cups Recipe or read on to see our tips for making them.
Warning: make a double batch. These mini fish tacos will fly off the plate.
YOU MAY ALSO LIKE: These are the perfect party appetizer. Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime baked shrimp. Jump to the Baked Shrimp Cups Recipe.
Turn Wonton Wrappers into Taco Cups
It’s really easy to transform store-bought wonton wrappers into mini cups. We’ve done it for shrimp and even smoked salmon. This time, we fill the baked wonton cups with spiced fish and a spicy red cabbage slaw.
To make the cups, brush wonton wrappers with a little oil then press into mini muffin cups. Bake them until golden brown and crisp.
While the wontons bake, you can get the fish ready. Season with garlic powder and chili powder — we use our homemade chili powder recipe. Then bake the fish until just cooked through. You’ll know when it is done when a fork can easily flake the fish.
We round the recipe out with an easy homemade slaw. Toss finely chopped red cabbage with sour cream, salt, lime and chipotles in adobo sauce. We use chipotles in adobo sauce quite a bit in our recipes. It’s usually found in the international food aisle in most grocery stores or in international markets. It’s smoky and spicy — you won’t need the whole can so take a look below for more recipes that use it.
If you’ve got leftover chipotles in adobo, take a look at these easy recipes:
- Make a chipotle butter then melt over oven roasted corn.
- Stir into lime mayonnaise then spread onto buns and top with seared salmon.
- Make these easy sweet potato tacos with their own spicy cabbage slaw.
Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Mini Fish Tacos in Wonton Cups
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 or international markets.
You Will NeedBaked Wonton Cups
15 wonton wrappers (see notes below)
1 1/2 tablespoons olive oil
1 tablespoon olive oil
2 tilapia fillets, 4 to 5 ounces each
1 1/2 teaspoons ancho chili powder, try our homemade chili powder recipe or substitute regular chili powder
Salt and fresh ground black pepperSpicy Slaw
1 cup finely chopped red cabbage
1 tablespoon sour cream or more as needed
Juice of 1 lime
1 teaspoon minced chipotles in adobo sauce, finely minced
12 fresh cilantro leaves
- Bake Wonton Cups
- Cook Fish
- Make Spicy Slaw
- To Finish
Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
In a small bowl, stir the chili powder, garlic powder and about 1/4 teaspoon of salt together. Rub both sides of the fish fillets with olive oil and spice mix.
Place fish onto a baking sheet and bake uncovered until the the fish flakes, 8 to 12 minutes, depending on the thickness of the fillets.
Meanwhile, make the slaw. Rub the cabbage with 1/4 teaspoon of salt. Stir in sour cream, lime juice, chipotles in adobo and cilantro. Taste then adjust with more sour cream if too dry. Or adjust with salt or chipotle as needed.
Divide the fish between 12 wonton cups and top with a spoonful of slaw.
Adam and Joanne's Tips
- Number of Wonton Wrappers: A few of the wonton cups may collapse during baking; making them difficult to stand up without falling over. We usually bake a few extras, just in case.
- Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy.
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