Mini Fish Tacos

Mini Fish Tacos



12 wonton wrappers
2 tablespoons olive oil
2 tilapia filets
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons ancho chili powder (also try chipotle chili powder)
1 cup finely chopped red cabbage
1 tablespoon sour cream
1 teaspoon minced chipotles in adobo sauce
1 lime
12 fresh cilantro leaves



Preheat oven to 350 degrees F.
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.

Combine 1/4 teaspoon of salt, garlic powder and chili powder 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.

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.

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.