These delightful mini fish tacos are perfect for a lively dinner or as a tasty party appetizer! Utilizing wonton wrappers as the base, we fill them with seasoned fish and top them off with our simple chipotle slaw.
These mini fish tacos are always a hit when shared with friends and family. They offer a unique twist on classic fish tacos. By using baked wonton cups as the vessel, they hold just the right amount of fish and slaw.
This recipe comes together quickly, and for those who like to plan ahead, you can prepare the wonton cups up to a week in advance. On the day of serving, simply bake the fish with our flavorful spice rub and whip up the spicy chipotle slaw.
Essential Ingredients
- Wonton Wrappers: I opt for square wonton wrappers to create these adorable taco cups. This recipe also works well with tortillas, either small street tacos or homemade mini versions.
- Fish: While tilapia is used in the photos, any firm white fish such as mahi-mahi, cod, or sea bass will work perfectly.
- Fish Taco Seasoning: The seasoning blend consists of chili powder, cumin, smoked paprika, onion powder, and salt. Ancho chili powder is recommended for its robust flavor.
- Cabbage: Choose either red or green (white) cabbage for the slaw.
- Sour Cream and Lime: For a creamy slaw, mix the cabbage with sour cream and fresh lime juice.
- Chipotles in Adobo Sauce: These minced smoked jalapeños in adobo sauce add a spicy kick to the slaw. Look for them in small cans typically located near salsas or in the International aisle of your grocery store.
Instructions for Making Mini Fish Tacos
Putting together these mini fish tacos is a breeze. Begin by making the cups. Brush wonton wrappers with oil, press them into mini muffin cups, and bake until golden brown and crisp, about 8 to 10 minutes.
While the wontons are baking, prepare the fish by seasoning it with the spice blend and baking until just cooked through. The fish is ready when it easily flakes with a fork.
Complete the dish with a simple chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and minced chipotles in adobo sauce. To assemble the tacos, place a cilantro leaf at the bottom of each wonton cup to prevent sogginess, then fill with fish and slaw. Enjoy!
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 a delightful option for a fun dinner or party dish. I recommend assembling them just before serving to maintain the crispness of the wonton cups. You can make the wonton cups in advance and store them (unfilled) for up to a week. Similarly, you can prepare the fish and slaw a day ahead.
Makes 12 mini cups
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
1Preheat oven to 350°F (177°C). Prepare a mini muffin pan.
2Brush wonton wrappers on both sides with oil, sprinkle one side with salt, and press them into the cups, ensuring a defined cup shape.
3Bake for 8 to 10 minutes until lightly browned. Keep a close eye on them to prevent over-browning. Allow to cool on a rack. Baked wonton cups can be stored unfilled in an airtight container for up to a week. Fill them just before serving for optimal results.
- Make Fish Tacos
1In a small bowl, mix 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 the fish fillets with a tablespoon of oil and the spice mix.
2Place the seasoned fish on a baking sheet and bake until it flakes easily with a fork, about 8 to 12 minutes depending on thickness.
3While the fish bakes, prepare the chipotle slaw by combining cabbage, salt, sour cream, lime juice, chipotles in adobo, and cilantro. Adjust consistency with more sour cream if needed, and season with salt or chipotle to taste.
4To assemble the mini fish tacos, place a cilantro leaf in each wonton cup, add the fish, and top with chipotle slaw. Serve immediately.
Adam and Joanne’s Suggestions
- Wonton cups: If a wonton collapses during baking, bake a few extra cups to ensure stability.
- Nutritional values are approximate.
Nutrition Per Serving
Serving Size
1 of 12 mini fish tacos
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Calories
31
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Total Fat
1.5g
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Saturated Fat
0.3g
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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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Total Sugars
0.4g
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Protein
3.1g
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