Mini Fish Tacos with Chipotle Slaw
- PREP 10min
- COOK 20min
- TOTAL 30min
These mini tacos are great for a fun dinner or to serve at parties. I like assembling them just before I plan to serve them so that the filling doesn’t make the bottom of the wonton cups soggy. You can make the wonton cups in advance and keep them (unfilled) for up to a week. You can also make the fish and slaw a day in advance.
You Will Need
15 wonton wrappers
2 tablespoons avocado oil or olive oil
8 ounces (226g) tilapia fillets or firm white fish
1 ½ teaspoons ancho chili powder, try homemade chili powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon onion 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 finely minced chipotles in adobo sauce
12 fresh cilantro leaves, plus more as needed
Salt and fresh ground black pepper
Directions
Bake Wonton Cups
Preheat oven to 350°F (177°C). Set aside a mini muffin pan.
Lightly brush wonton wrappers on both sides with oil. Lightly season one side with salt. Press the wonton wrappers into the cups, spreading back the corners and pressing the bottoms to make a defined cup.
Bake until lightly browned, 8 to 10 minutes. Keep a close eye on them as they bake to ensure they are not over-browning. Transfer to a rack and let cool. Baked wonton cups will keep, unfilled, in an airtight container for up to a week. For the best results, fill them right before serving.
Make Fish Tacos
In 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 both sides of the fish fillets with a tablespoon of oil and spice mix.
Place the fish onto a baking sheet and bake uncovered until the fish flakes, 8 to 12 minutes, depending on the thickness of the fillets.
Meanwhile, make the chipotle slaw. Rub the cabbage with 1/4 teaspoon of salt. Add the sour cream, lime juice, chipotles in adobo, and cilantro, then toss well. Taste, then adjust with more sour cream if it is too dry. Or adjust with salt or chipotle as needed.
Assemble the mini fish tacos by placing a cilantro leaf at the bottom of each wonton cup (this prevents the filling from making the bottom soggy). Divide the fish between the cups, and then top with chipotle slaw. Serve right away.
Adam and Joanne's Tips
- Wonton cups: Occasionally, a wonton will collapse during baking, making it difficult to stand up without falling over. So, we bake a few extra cups.
- Nutrition facts estimates.