Main Dishesbellyfull5.0
Mini Fish Tacos
These Mini Fish Tacos are a fun appetizer made with perfectly seasoned baked fish, inside crispy mini Phyllo shells, and topped with a tangy slaw. They're simple and delicious finger food that will be a hit at your next get together!
👥 30 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
2
Prepare the fish: In a small bowl, combine the salt, garlic powder, paprika, and coriander. Pat the fish dry; rub both sides with the spice mixture and coat with the olive oil.
3
Place fish on the prepared baking sheet and transfer to the oven. Bake for about ⏱️ 12 minutes until the fish is cooked and flakes with a fork. (Place the fillo shells on a separate baking sheet and a few minutes before the fish is done, transfer the fillo shells to the oven to get warm and crisp up.)
4
While the fish is cooking, make the slaw: In a medium bowl, combine the coleslaw, yogurt, chili garlic sauce, lime juice, salt, and parsley. Taste and adjust seasoning, if necessary.
coleslaw (, chopped small)1 cup(1.9 ounce each) mini fillo shells2 packageschili garlic sauce1 teaspoon
5
Assemble the tacos by breaking up the fish into bite-sized pieces; divide the cooked fish among the fillo shells and top with the slaw.
6
Sprinkle some parsley on top of each and an extra spritz of lime. Serve immediately.
Nutrition Facts
calories
22 kcal
fat Content
1 g
serving Size
1 taco
fiber Content
1 g
sugar Content
1 g
sodium Content
68 mg
protein Content
2 g
cholesterol Content
3 mg
carbohydrate Content
2 g
saturated Fat Content
1 g
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