This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #RMPSNewLook #CollectiveBias
These fish tacos served in mini taco shells with creamy chipotle sauce make the perfect bite-sized appetizer.
If you’re like me, you love all kinds of tacos. Tacos are great for entertaining because you’ve got meat, seafood, and vegetarian options to choose from, and all you have to do is lay out the various toppings and let your guests build their own tacos. I wanted to switch things up a little for the next happy hour I’m hosting, so I decided to make something fun yet pairs well with wine. Well, happy hour at home just got better with these One-Bite Fish Tacos with Creamy Chipotle!
I modified my go-to crispy fish taco recipe to become the perfect one-bite appetizer – mini tacos! Crunchy taco shell, crispy fish, fresh pico de gallo, and smoky chipotle sauce all in one perfect bite.
These mini taco shells are so easy to make in the oven with no fancy molds required. To start, I take a round cookie cutter (about 3-4 inches) and cut rounds from corn or flour tortilla. Spray both sides of the rounds lightly with cooking spray.
Next, take a regular muffin pan and turn it upside down. Place the rounds in the gaps between the muffin tins.
Bake them in the oven at 350F for five minutes or until they turn slightly golden. Remove from the oven and let them cool (once cooled they will maintain the shape).
I love the combination of a creamy and crunchy factor in every bite, so I coated the fish with panko crumbs before baking it until it gets golden brown and super crispy. Topped with a dollop of creamy chipotle sauce and fresh pico de gallo, I’m thinking mission accomplished on making these fun don’t you think?
- 4 flour or corn tortillas
- Cooking spray
- ¼ cup sour cream
- ⅓ cup plain yogurt
- 1-2 small chipotle chiles in adobo sauce, minced
- 1 tsp adobo sauce, optional
- Juice of one lime
- Salt and pepper, to taste
- 1 cup panko crumbs
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp cumin
- ½ tsp salt
- Pinch of cayenne pepper
- 1 egg, beaten
- 1 lb tilapia, pat dry
- Pico de gallo or shredded cabbage slaw, for serving
- To make the mini taco shells, preheat oven to 350F. Using a round cookie cutter (about 3-4 inches), cut rounds from corn or flour tortilla. Spray both sides of the rounds lightly with cooking spray. Place the rounds in the gaps between the muffin tins turned upside down and bake for five minutes or until they turn slightly golden. Remove from the oven and let cool.
- To make the creamy chipotle sauce, whisk together sour cream, yogurt, chipotle chiles, adobo sauce, and lime juice in a small bowl. Season with salt and pepper to taste.
- To make the fish tacos, preheat oven to 425F. Line baking sheet with parchment paper.
- Whisk together panko, chili powder, paprika, cumin, salt, and cayenne pepper in a shallow bowl.
- Dip fish into egg and then panko mixture, making sure the panko mixture completely coats the fish. Place the fish onto prepared baking sheet and bake for 12 to 15 minutes, or until the coating is crispy and golden brown. Serve the fish in the taco shells, with chipotle sauce and pico de gallo or cabbage slaw.
The mini taco shells are the perfect vessels for one-bite snacks, you can even fill them with carnitas, spicy shrimp, or black beans and cheese for a vegetarian version. I don’t think I’ll ever be able to make tacos another way again!
These are such a delicious and fun handheld appetizer, which is good because it leaves your other hand free to reach for a glass of wine. Or in my case, a glass of Robert Mondavi Private Selection Cabernet Sauvignon. Robert Mondavi Private Selection offers their winemaking expertise and pioneering legacy captured in their elegant, high quality Coastal California wines perfect for everyday enjoyment.
So go grab yourself a bottle or two (look out for the new packaging) and make a batch of these mini tacos. Guaranteed to impress your guests at your next get together!