- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These mini tacos are great for a fun dinner or to serve at parties. I like assembling them just before I plan to serve them so that the filling doesn’t make the bottom of the wonton cups soggy. You can make the wonton cups in advance and keep them (unfilled) for up to a week. You can also make the fish and slaw a day in advance.
Ingredient:
- 15 wonton wrappers
- 2 tablespoons avocado oil or olive oil
- 8 ounces (226g) tilapia fillets or firm white fish
- 1 ½ teaspoons ancho chili powder, try homemade chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and fresh ground black pepper
- 1 cup finely chopped red cabbage
- 1 tablespoon sour cream or more as needed
- Juice of 1 lime
- 1 teaspoon finely minced chipotles in adobo sauce
- 12 fresh cilantro leaves, plus more as needed
- Salt and fresh ground black pepper
