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One-Bite Fish Tacos with Creamy Chipotle Sauce

These fish tacos served in mini taco shells with creamy chipotle sauce make the perfect bite-sized appetizer.
Servings 16
Author Karen @ The Tasty Bite

Ingredients

For the mini taco shells:

  • 4 flour or corn tortillas
  • Cooking spray

For the creamy chipotle sauce:

  • 1/4 cup sour cream
  • 1/3 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

For the fish tacos:

  • 1 cup panko crumbs
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • 1 egg beaten
  • 1 lb tilapia pat dry
  • Pico de gallo or shredded cabbage slaw for serving

Instructions

  • 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.