I love miniature food- I mean who doesn’t? Fish tacos are typically associated with the warm, sunny days of summer but since we’re in that long stretch of winter that doesn’t seem to give into spring- just yet- I wanted to recreate some of those bright flavors. This is an easy recipe that involves more assembly than cooking, not to mention it’s very healthy-there’s no added fat in it at all!
Mini Wonton Fish Tacos
Makes 12 (Serves 4 people as an appetizer; 3 fish wontons= 126 calories)
Total Time: 30 minutes
• 12 square wonton wrappers
• 2 fillets of white fish such as haddock, cod, tilapia, mahi mahi, or halibut
• 1/2 teaspoon salt, divided in half
• 1/2 teaspoon garlic powder, divided in half
• 3/4 teaspoon paprika, divided in 1/2 and 1/4 tsp
• 1/2 teaspoon ground coriander
• 2 cups store-bought chopped cole slaw mix
• 3 tablespoons plain nonfat Greek yogurt
• 1 teaspoon Sriracha
• 2 peppadews, finely chopped (optional)
• 1/2 fresh lime
• 1 teaspoon chopped cilantro, more to garnish
Preheat oven to 350F. Spray a mini muffin pan with nonstick cooking spray and place wontons in each muffin hole, pressing down so they sit flat. Spray the top side of the wonton wrappers with nonstick cooking spray. Set aside.
In a small bowl combine 1/4 tsp of salt, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp coriander. Rub both sides of fish with the spice mixture. Spray a pan covered in aluminum foil with nonstick cooking spray and place the fish on top.
Put both the wonton cups and the fish in the oven. Bake for 7 minutes until the wontons are golden brown and crisp, remove from oven. Continue baking the fish for another 4 minutes (for a total of 11 minutes), until the fish is cooked and the flesh flakes with a fork.
While everything cooks, make the slaw. In a small bowl, combine slaw, 1/4 tsp of salt, 1/4 tsp garlic powder, 1/4 tsp paprika, yogurt, Sriracha, peppadews, and juice from half a lime.
Assemble mini wonton tacos by dividing a heaping teaspoon of hot fish among the wonton cups then top with a teaspoonful of slaw, top with cilantro to garnish. Serve immediately, the fish cools quickly.