Mini Fish Tacos!

Mini Fish Tacos:

These babies are amazing.  I love 'em!  A bit spicy for sure, but you can moderate that on your own, with the chipotle adobo peppers.  

Food allergies note:  I made the slaw with Tofutti sour cream substitute (as I am dairy free, currently), and a friend suggested using Scoops tortilla chips if you have a gluten allergy.  If you are allergic to fish...good luck!  This is not the recipe for you.  :)

Here is the recipe:  http://www.inspiredtaste.net/11049/mini-fish-tacos-recipe/

Mini Fish Tacos

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Author: Adam and Joanne Gallagher

Prep time: 5 mins

Cook time: 12 mins

Total time: 17 mins

Serves: 4

These would be perfect to serve at a party, these mini tacos are great warm or cold. 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 (Goya is a good brand).

Ingredients

• 12 wonton wrappers
• 2 tablespoons olive oil
• 2 tilapia filets
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 cup finely chopped red cabbage
• 1 tablespoon sour cream
• 1 teaspoon minced chipotles in adobo sauce
• 1 lime
• 12 fresh cilantro leaves

Method

1. Preheat oven to 350 degrees F.
2. Lightly brush wontons with 1 tablespoon of olive oil and arrange in 12 mini cupcake cups. Bake 5-7 minutes until golden brown and crisp.
3. Combine 1/4 teaspoon of salt, garlic powder, paprika and coriander in a small bowl then rub both sides of the fish. Add 1 tablespoon of olive oil to the bottom of a baking sheet then place the fish on top. Bake uncovered 10-12 minutes until the fish is cooked and the flesh flakes with a fork.
4. While the fish bakes, make the slaw. In a small bowl, combine cabbage, 1/4 teaspoon of salt, sour cream, chipotles in adobo sauce and the juice of half a lime.
5. Assemble mini tacos by dividing the fish among 12 wonton cups then top with a spoonful of slaw, cilantro leaf and an extra spritz of lime.
6. My slaw, ready to go:

The won ton wrappers, baked and ready to go:

(When I baked them I just sprayed olive oil spray on each side rather than using a brush and the real-deal, and I also baked them for about 9 minutes rather than 7.  I agree with the thought of doubling the recipe, though...there is no way 12 would ever be enough...)

Fish in the oven, baking...

The final product, ready for consumption!

After I took these I realized that avocado would make them MUCH better, so I added those too.  They really did make them that much more amazing.  :)