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.
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 pepper
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
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.