Bite Size Tilapia Fish Tacos

Sorry if I offend anyone, but I could care less about this year’s Super Bowl. It seems like everyone I rooted for lost. First it was the Saints, then it was the Texans, and then my last resort Niners lost, leaving me with no one. In my opinion it is not even worth watching. However, when I saw these bite size tilapia tacos I wanted to make them ASAP. A Super Bowl party would be the perfect place to showcase these little buggers. Whether it is at my house or yours I am bringing the tacos. I originally got the recipe from the Food Network, but after doing a little research, I found an even better version by the Chef Wanabe. Anna uses the same basic premise, but added some extra things I love, like jalapenos and tomatoes. Can’t go wrong in my opinion.


Wonton cups:

  • 12 (3 ¼ by 3 ¼-inch square) wonton wrappers
  • ¼ cup canola or vegetable oil


  • 3 tablespoons olive oil, plus more for drizzling
  • 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
  • 1 mango, peeled and flesh cut into ½-inch cubes
  • 3 green onions, finely chopped
  • 3 cups coarsely chopped baby arugula (Chef Wanabe does not use)
  • 1 tomato cut into small cubes*


  • 3 tablespoons olive oil (4 tablespoons)
  • 2 tablespoons fresh lime juice (substitute lemon juice and lemon zest)
  • Kosher salt
  • 1 tablespoon chopped parsley*
  • 1 tablespoon chopped cilantro*
  • 1 garlic clove minced*
  • 1 jalapeno pepper chopped very thinly.*

Creme Fraiche: (Chef Wanabe does not use)

  • ½ cup creme fraiche
  • 1 tablespoon wasabi powder
  • ¼ teaspoon kosher salt


Wonton Cups:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.


In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.


In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Creme Fraiche:

In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

For Assembly:

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Notes: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. I added, subtracted and modified some ingredients (in bold) per recommendation of the Chef Wanabe. I always like a little kick and never discriminate against a tomato when it comes to any sort of taco. Also the Chef Wannabe scrapped the creme fraiche, which makes it a little easier, and just went with the filling and dressing. This version is definitely worth trying and hopefully inspires you to play with it and make your own recipe.* 

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Inactive Time: 15min
  • Cook Time: 12min
  • Total Time: 42min
  • Recipe Yields: 4 to 6 servings


  1. […] Buffalo Chicken Wings // 2. Spinach Dip // 3. 7-Eleven Layer Dip // 4. Queso // 5. Bite Size Tilapia Fish Tacos // 6. Football Whoopie […]

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