These mini fish tacos are such a fun dinner or a party snack. We use Wonton Wrappers base, fill them with spicy fish, and above our easy chipotle tabernacle.
These mini fish tacos fly over a plate when I serve them to friends and family. They are such a funny turn on the fish taco. We are using Baked Wonton Cups: For the foundation that has a perfect amount of fish and slag.
The recipe is quickly assembled, and if you want to get the beginning of the head, you can make Vetton’s cups in advance in advance. Then, the day you plan to serve them, bake the fish with our delicious spice and make the spicy chipot.
The main components
- Wonton wrappers: I use Square Wonton wraps to make small Taco cups. I do the same for them Chili Lime Shrimp Wonton Wonton CupsA number of Wonton wrappers generally come with several different thicknesses. If you have a choice, go with a slim or medium. If you want to use Tortilla, you can use smaller tacos, which is often called street tacos or make your own, but deliberately make them mini. Here is ours Corn tortilla recipe or Flour tortilla recipeA number
- Fish: We have used Tilapia in our photos, but this recipe will work any solid white fish. Consider Mahi-Mahi, COD or sea bass.
- Fish Taco Spice: For my fish spices, I combine chili powder, Kumi, smoked papric, onion powder and salt. If you haven’t seen our Homemade chili powder However, I recommend it. Otherwise, when buying chili powder I love Ancho Chili powder, which I find it much more fragrant than the total chili powder.
- Cabbage. Use red or green (white) cabbage for this slave.
- Sour cream and lime. I love the creamy slack for it, so I mix cabbage with a little sour cream and fresh lime juice.
- Chipotles in Adobo sauce. I add minced chips with Adobo sauce for my cube for a spicy blow. This smoker, spicy pepper Smoked Jalapeños retains spices and chili pepper with spices and chili. You can buy them into small jars, usually found next to Salsas or in the international corridor of your store. I also use them to make us Fried corn with chipotle buttercreamy spread Salmon pyramidsand our Sweet potato black bean tacosA number
How to make mini fish tacos
These mini fish tacos are great. First, make the glasses. Brush Wonton Wrappers with oil, then click Mini Kex Cups. Bake them until golden brown and fragile. They last 8-10 minutes.
While Wontons Bake can you get the fish? Season with a mixture of spices, then bake until just cooked. You will know when it is done when the fork can easily flake flakes.
We circle the recipe with an easy chipotle tabernacle. Gently chopped red cabbage with sour cream, salt, limestone and chips with Adobo sauce. You can collect tacos from there. Insert a cilantro leaf at the bottom of each Wonton Cup (help prevent them from grinding over time). Then fill it with fish and wreck. Easy.
Mini Fish Tacos with Chipotle Slaw:
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Preparation
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Boil
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These mini tacos are great for fun dinner or party service. I like to collect them just before planning them to serve them so that the stuffing doesn’t make the bottom of Wonton Cups. You can prepare Wonton Cups in advance and keep them (unheard) to a week. You can also make fish and sink one day.
Makes 12 mini glasses
You will need
15 Wonton wrap
2 tablespoons avocado oil or olive oil
8 ounces (226 g) Tilapy fillet or solid white fish
1 ½ Teaspoons Ancho Chili Powder, try Homemade chili powder
1/4 teaspoon ground cum
1/4 teaspoon Smoked Paprika
1/4 teaspoon onion powder
Salt and freshly ground black pepper
1 cup finely chopped red cabbage
1 tablespoon of sour cream or more if necessary
Juice 1 lime
1 teaspoon delicate minced chips in Adobo sauce
12 Fresh Cilantro Leaves plus more if necessary
Salt and freshly ground black pepper
Directions:
- Bake Vonton Cups
1Pre trio 350 ° F (177 ° C). Set aside the mini mafin frying pan.
2Lightly brushed Wonton wrappers on either side. With salt with a slight season with salt. Press Wonton Wrappers in glasses, spreading corners and pressing the bottom to make a set cup.
BookletBake up lightly brown, 8-10 minutes. Think over them because they’re baked to make them too brown. Transfer the rack and let cool. Baked Wonton Cups will retain in an airtight container for up to a week. For the best results, fill themselves just before serving.
- To make fish talloses
1Mix 1 ½ teaspoon Chili powder in a small bowl, 1/4 teaspoon of smoked Paprika, 1/4 teaspoon onion powder and 1/4 teaspoons of salt. Two sides of the fish fillet are rubbed with a mixture of one tablespoon of oil and spices.
2Place the fish on a baking sheet and bake up to fish flakes, 8 to 12 minutes, depending on the fillet thickness.
BookletMeanwhile, make Chipotle Slaw. Cabbage lubricate 1/4 teaspoon salt. Add sour cream, lime juice, chipotles in Adobo and Cilantro, then throw well. Taste, then adjust with more sours if it is too dry. Or adapt to salt or chipot if necessary.
ThreeCollect Mini Fish Tacos by placing a cilantro leaf at the bottom of each Wonton Cup (this prevents the resulting sobriety). Divide fish between glasses and then top with chipotle slaw. Serve immediately.
Adam and Junny tips
- Wonton Cups: From time to time, a Wonton will collapse when baking, making it difficult to stand without falling. So we bake some extra cups.
- Evaluations of food facts.
Nutrition by service
The amount of serving
1 of the 12 mini fish tacos
Compound
Scintend
31
Compound
Total fat
1.5 g
Compound
Saturated fat
0.3 g
Compound
Cholesterol
9.5 mg
Compound
Sodium
166.6 mg
Compound
Carbohydrate
1.2 g
Compound
Dietary fiber
0.3 g
Compound
General sugar
0.4 g
Compound
Protein
3.1 g
