I’ve got a MiniChow/SkinnyChow combo for you today! My crew and I go crazy for a good fish taco. We routinely show up at happy hour at our local Tommy Bahama Cafe where they serve some darn good fish tacos. They have lighted up their recipe (switching from deep fried fish to blackened fish), but they are still a calorie bomb. I set out to find a good recipe that combines all the flavors we love but fits in your day as a pre-dinner snack. These mini fish tacos are light, crunchy and really satisfy your craving for some good apps. I’ve been thinking of adding a section of the blog called “Happy Hour @ Home” -- and these would fit right in! They are a healthier version of a happy hour fav!
Mini Fish Tacos (makes 12)
adapted from Inspired Taste
12 wonton wrappers
2 tilapia fillets (or any firm white fish)
1/2 tsp salt
1 1/4 tsp cajun seasoning
1 c. finely chopped red cabbage
1 tbsp light sour cream
1 tsp minced chipotles in adobo sauce
12 fresh cilantro leaves
- Preheat oven to 350. Spray wonton wrappers lightly with cooking spray on each side and arrange in 12 mini cupcake cups (mini muffin pan). Bake 5 to 7 minutes until golden brown and crisp.
- Combine 1/4 tsp salt and cajun seasoning and rub on both sides of fish. Spray bottom of a baking sheet with cooking spray and place fish on top. Bake uncovered for 10 to 12 minutes or until 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 tsp salt, sour cream, chipotles in adobo 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.