These mini fish tacos are such a enjoyable dinner or celebration appetizer! We use wonton wrappers for the bottom, fill them with spiced fish, and prime with our simple chipotle slaw.
These mini fish tacos fly off the plate after I serve them to family and friends. They’re such a enjoyable twist on fish tacos. We use baked wonton cups for the bottom, which maintain the right quantity of fish and slaw.
The recipe comes collectively shortly, and if you wish to get a head begin, you can also make the wonton cups every week prematurely. Then, the day you intend on serving them, bake the fish with our scrumptious spice rub and make the spicy chipotle slaw.
Key Elements
- Wonton Wrappers: I exploit sq. wonton wrappers to make little taco cups. I do the identical for these chili lime shrimp wonton cups. Wonton wrappers typically are available in a number of totally different thicknesses. If in case you have the selection, go together with skinny or medium. For those who’d like to make use of tortillas, you should use the smaller tacos, usually referred to as road tacos, or make your individual, however deliberately make them mini. Right here’s our corn tortillas recipe or flour tortillas recipe.
- Fish: Now we have used tilapia in our photographs, however any agency white fish will work on this recipe. Take into account mahi-mahi, cod, or sea bass.
- Fish Taco Seasoning: I mix chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. For those who’ve not seen our home made chili powder but, I extremely advocate it! In any other case, when purchasing for chili powder, I like ancho chili powder, which I discover rather more flavorful than generic chili powder.
- Cabbage: Use pink or inexperienced (white) cabbage for this slaw.
- Bitter Cream and Lime: I like a creamy slaw for this, so I combine my cabbage with a little bit of bitter cream and recent lime juice.
- Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You should purchase them in small cans, normally discovered subsequent to salsas or in your retailer’s Worldwide aisle. I additionally use them to make our roasted corn with chipotle butter, the creamy unfold for salmon burgers, and our candy potato black bean tacos.
Make Mini Fish Tacos
These mini fish tacos are tremendous simple to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them till golden brown and crisp. They take 8 to 10 minutes.
Whereas the wontons bake, you may get the fish prepared. Season with the spice mix, then bake till simply cooked by means of. You’ll know when it’s executed when a fork can simply flake the fish.
We around the recipe out with a simple chipotle slaw. Toss finely chopped pink cabbage with bitter cream, salt, lime, and chipotles in adobo sauce. From there, you may assemble the tacos. Place a cilantro leaf on the backside of every wonton cup (assist stop them from turning into soggy over time). Then, fill it with fish and slaw. Simple!
Mini Fish Tacos with Chipotle Slaw
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PREP
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COOK
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TOTAL
These mini tacos are nice for a enjoyable dinner or to serve at events. I like assembling them simply earlier than I plan to serve them in order that the filling doesn’t make the underside of the wonton cups soggy. You can also make the wonton cups prematurely and preserve them (unfilled) for as much as every week. You too can make the fish and slaw a day prematurely.
Makes 12 mini cups
You Will Want
15 wonton wrappers
2 tablespoons avocado oil or olive oil
8 ounces (226g) tilapia fillets or agency white fish
1 ½ teaspoons ancho chili powder, attempt home made chili powder
1/4 teaspoon floor cumin
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
Salt and recent floor black pepper
1 cup finely chopped pink cabbage
1 tablespoon bitter cream or extra as wanted
Juice of 1 lime
1 teaspoon finely minced chipotles in adobo sauce
12 recent cilantro leaves, plus extra as wanted
Salt and recent floor black pepper
Instructions
- Bake Wonton Cups
1Preheat oven to 350°F (177°C). Put aside a mini muffin pan.
2Evenly brush wonton wrappers on either side with oil. Evenly season one aspect with salt. Press the wonton wrappers into the cups, spreading again the corners and urgent the bottoms to make an outlined cup.
3Bake till evenly browned, 8 to 10 minutes. Maintain an in depth eye on them as they bake to make sure they aren’t over-browning. Switch to a rack and let cool. Baked wonton cups will preserve, unfilled, in an hermetic container for as much as every week. For the perfect outcomes, fill them proper earlier than serving.
- Make Fish Tacos
1In a small bowl, stir 1 ½ teaspoons chili powder, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon salt. Rub either side of the fish fillets with a tablespoon of oil and spice combine.
2Place the fish onto a baking sheet and bake uncovered till the fish flakes, 8 to 12 minutes, relying on the thickness of the fillets.
3In the meantime, make the chipotle slaw. Rub the cabbage with 1/4 teaspoon of salt. Add the bitter cream, lime juice, chipotles in adobo, and cilantro, then toss nicely. Style, then regulate with extra bitter cream whether it is too dry. Or regulate with salt or chipotle as wanted.
4Assemble the mini fish tacos by putting a cilantro leaf on the backside of every wonton cup (this prevents the filling from making the underside soggy). Divide the fish between the cups, after which prime with chipotle slaw. Serve instantly.
Adam and Joanne’s Ideas
- Wonton cups: Sometimes, a wonton will collapse throughout baking, making it troublesome to face up with out falling over. So, we bake a number of further cups.
- Vitamin information estimates.
Vitamin Per Serving
Serving Dimension
1 of 12 mini fish tacos
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Energy
31
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Complete Fats
1.5g
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Saturated Fats
0.3g
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Ldl cholesterol
9.5mg
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Sodium
166.6mg
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Carbohydrate
1.2g
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Dietary Fiber
0.3g
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Complete Sugars
0.4g
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Protein
3.1g
