Tuesday, January 26, 2016

Whitefish Won Ton Tacos

This recipe is amazing. If you are having a meal of random tapas, or need an "under the sea" appetizer for a gathering such as a football party (tis the season right now), these fish tacos are perfect. I am still warming up to the taste of fish, and I ate about 3 of these mini tacos myself. If you don't have leftover fried fish, you could always use grilled whitefish. Just make sure the fish was seasoned well. Another great part about this recipe is that they are pretty quick to make. The longest portion is preheating the oven, and while the won ton tacos are baking, the other components come together in the snap of a finger!


2 large pieces leftover fried fish (I had whitefish, and it was about 2 cups chopped)
20 Won Ton wrappers

To make the won ton tacos, preheat the oven to 375 degrees. Place a metal drying rack, like shown in the above picture, on top of a 13x9 baking pan. If the slots in the drying rack are about 1/2 inch apart, drape the won ton on top so that it is going over two of the metal lines. Spray with non stick cooking spray and bake for about 6-8 minutes. Let cool slightly before removing from the rack.

1 1/2 c. coleslaw mix
1 small apple, peeled, cored and shredded
1 tsp. lemon juice
1/2 tsp. Mrs. Dash Lemon Pepper
1/4 tsp. vegetable oil

In a  medium size bowl, combine the slaw mix, apple, lemon juice, Mrs. Dash and oil. After everything is mixed well, set aside.

Avocado Sauce:
1 avocado, very ripe
2 tsp. lemon juice
2 tsp. cilantro paste (4 tsp. fresh cilantro chopped)
1/2 tsp. salt
1 Tbs. vegetable oil

In a small bowl, scoop out the inside of the avocado. Add the lemon juice, cilantro paste, salt and oil and mix until everything is a smooth consistency. Make sure to taste and further season with salt or lemon juice as necessary.

To assemble the tacos, scoop about 1 Tbs. of the slaw mixture into the bottom of the won ton taco and spread out evenly. Top with a tablespoon of the chopped whitefish, drizzle with the avocado sauce (I put into a Ziplock or piping bag, cut a very small hole in the corner or tip, and drizzle it on that way), and top with a fresh piece of cilantro.

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