Mini Fish Tacos in Wonton Cups

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How to make mini fish tacos made with spiced fish, a spicy chipotle salad, and baked wonton glasses. Go to the Mini Fish Tacos in Wonton Cups Recipe or read on for our tips for preparing them.

Mini Fish Tacos in Wonton Cups

Warning: make a double batch. These mini fish tacos will fly off the plate.

Shrimp cups with chili and lime recipeYOU MAY ALSO LIKE: These are the perfect party snack. The Wonton wrappers are baked in the oven until crisp, stuffed with arugula, a lime sour cream, and then topped with a juicy, large, baked shrimp with chili and lime. Skip to the recipe for cups of baked shrimp.

Convert Wonton wrappers into taco cups

It's really easy to transform store-bought wonton wrappers into mini cups. We have made it for shrimp and even smoked salmon. This time, we filled the baked wonton cups with spiced fish and a spicy cabbage salad.

Mini Fish Tacos in Wonton Cups

To make the cups, brush the wonton wrappers with a little oil and then press into mini muffin cups. Bake until golden and crisp.

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How to make baked wonton glasses

While the wontons are baking, you can prepare the fish. Season with garlic powder and chili powder: We use our homemade recipe for chili powder. Then bake the fish until well cooked. You will know when it is ready when a fork can easily flake the fish.

We complete the recipe with an easy homemade cabbage salad. Mix the finely chopped red cabbage with sour cream, salt, lime, and chipotle in a marinade sauce. We use chipotles in adobo sauce quite a bit in our recipes. It is usually found in the international food aisle at most grocery stores or in international markets. It's smoky and spicy – you won't need the entire can, so take a look below for more recipes that use it.

Spicy cabbage

If you have leftover chipotles in adobo, check out these easy recipes:

Updated recipe, originally published in January 2012. Since I published this in 2012, we have tweaked the recipe to make it clearer. – Adam and Joanne

Mini Fish Tacos in Wonton Cups

  • PREP 10mins

  • COOK 15 minutes
  • TOTAL 25 minutes

These mini tacos are very warm or at room temperature. Make the wonton shells a day in advance, just keep them in an airtight container. For the cabbage salad, we use chipotles in adobo sauce, which can be found sold in small cans in the international section of your supermarket or in international markets.

Makes 12 mini cups

Will need

Baked Wonton Cups

15 wonton wrappers (see notes below)

1 1/2 tablespoons of olive oil


Seasoned Fish

1 tablespoon of olive oil

2 tilapia fillets, 4 to 5 ounces each

1 1/2 teaspoons chili powder, try our homemade chili powder recipe or substitute regular chili powder

Salt and freshly ground black pepper

Spicy salad

1 cup finely chopped red cabbage


1 tablespoon of sour cream or more as needed

1 lime juice

1 teaspoon minced chipotles in adobo sauce, finely chopped

12 fresh coriander leaves


  • Baking Wonton Cups
  • Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.

    Using a mini muffin tin, press the wonton wrappers down into the cups, lay the corners down, and press the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a wire rack and allow to cool.

    • Cook fish
    • In a small bowl, stir together the chili powder, garlic powder, and about 1/4 teaspoon salt. Rub both sides of the fish fillets with olive oil and spice mixture.

      Place the fish on a baking sheet and bake uncovered until the fish flakes, 8 to 12 minutes, depending on the thickness of the fillets.

      • Making spicy cabbage salad
      • In the meantime, make the cabbage salad. Rub the cabbage with 1/4 teaspoon of salt. Add sour cream, lime juice, marinade chipotles, and coriander. Try and then adjust with more sour cream if it is too dry. Or adjust with salt or chipotle as needed.

Adam and Joanne's advice

  • Number of Wonton Wraps: Some of the Wonton cups may collapse during cooking; making them difficult to stand without falling. We usually bake a few extras, just in case.
  • Preparation: Wonton cups will be kept, unfilled, in an airtight container for up to a week. Fill them just before serving or they will soak up.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

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