Mini Fish Tacos In Wonton Cups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
• STEP 2.Press wonton wrappers into the muffin tin, forming cups. Bake for 8-10 minutes, or until golden and crispy.
• STEP 3.In a bowl, combine shredded cabbage, sliced red onion, chopped cilantro, lime juice, and salt. Toss to combine and set aside.
• STEP 4.Season the fish fillets with salt, pepper, and paprika. Heat oil in a skillet over medium heat and cook the fish for 3-4 minutes on each side, or until cooked through.
• STEP 5.Remove the fish from the skillet and flake it into small pieces.
• STEP 6.To assemble the tacos, place a spoonful of slaw into each wonton cup. Top with flaked fish and drizzle with avocado sauce.
• STEP 7.Garnish with additional cilantro and serve immediately.

Cooking Tips

• You can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.
• If you prefer a spicier slaw, add some diced jalapenos or a pinch of cayenne pepper.
• The avocado sauce can be made by blending avocado, lime juice, garlic, salt, and a splash of water until smooth.

Storage and Serving

• These mini fish tacos are best served immediately after assembling to maintain the crispiness of the wonton cups.
• If you have leftover wonton cups, store them in an airtight container at room temperature for up to 2 days.
• Leftover fish and slaw can be refrigerated separately and used for salads or sandwiches.