Tilapia Tacos

by Anna on August 24, 2011

in Fish

Hi guys,

Yeeeeeees…. I’m alive; I know…I’ve been a very bad blogger lately. And the reason for that is I’m totally immersed in a new project that I can’t quite blab about yet. But all my efforts and spared time is in it. So fingers crossed…how is everybody enjoying the summer? Lots of new recipes out there…wow…sometimes I have a look at Foodgawker and Tastespotting and it blows my mind. You guys are doing great. I have a huge list of recipes bookmarked, yummy stuff. This recipe I tried here I saw on Giada’s program. I changed a bit here and there but I can tell you that this recipe is a keeper. It was the first time I used wanton wraps and I loved it. Its crunchy when you bake it and you can fill it with some goodness, yummm…and it was a breeze to make. Even after some sake shots. I don’t cook fish very often because I can’t stand the smell. Usually I bake salmon filets or Halibut, but always baked in the oven. So when I saw the recipe asking for pan-frying fish, I was worried that the house would smell fishy, but turns out that Tilapia doesn’t smell at all (if you get it extremely fresh) and it was delicious.

Tilapia Tacos


Wonton cups:

  • 12 (3 1/4 by 3 1/4-inch square) wonton wrappers
  • ¼ cup canola
  • 12-count nonstick muffin pan
  • For the 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 wanton cups out of the pan and cool completely, about 10 minutes.


  • 3 tablespoons olive oil, plus more for drizzling
  • 3 Tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces seasoned with 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 1/2-inch cubes
  • 3 green onions, finely chopped
  • 1 tomato seeds of cut into small cubes


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.


  • 4 tablespoons olive oil
  • 1 tablespoon of lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 1 garlic clove minced
  • 1 jalapeno pepper chopped very thinly.
  • Kosher salt black pepper


In a mason jar mix the olive oil, lemon zest, lemon juice, parsley, cilantro, garlic, jalapeno, salt and pepper. Give it a good shake.

To assemble:

In a bowl mix the Tilapia, the filling and coat with a bit of the dressing toss it gently so you don’t break the fish Then start filling the cups use the rest of the dressing in a little bowl so you can spoon more if you like.

Cook’s Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

{ 23 comments… read them below or add one }

Caroline September 21, 2011 at 12:40 PM

What a great twist on the average taco…these sounds delicious! They’d be very impressive for a dinner party.

Sheila September 14, 2011 at 10:34 AM

Oh, wow! I love what you’ve done with the wanton wrappers. Thanks for sharing this recipe.

Adelina September 13, 2011 at 2:00 PM

Missed your posts and wonderful photos. These look yumolicous and need to add to my to do list.

Good luck with your secret project. Hope it involves food 🙂

chopinandmysaucepan September 9, 2011 at 6:45 PM

This looks like a wonderful variation to the traditional tacos! I think some of the freshest fish we can get from the Sydney fish markets can also be used for this recipe too and they won’t have any fishy smell at all. Look forward to trying this recipe for our next home party 🙂

Deborah September 9, 2011 at 1:22 PM

Hello my dear!
I’ve been missing your posts and recipes!

Just put the new blog up… Still tons of adjustments to be done, but I’m happy it’s born!
Wish you the best of luck with your projects!

Erica September 4, 2011 at 6:54 AM

Hi Anna,

Glad to see you back!!!!With delicious recipes and beautiful pictures as usual…..I missed you girl! I could eat a dozen of those right now 😉

Myca September 1, 2011 at 4:13 AM

I love tilapia.. And it just happened that I bought tilapia this morning.. I’m so excited to try your recipe!

Anna August 30, 2011 at 7:45 AM

Thanks Stephanie, and all of you guys that came back for me. I really a appreciate the support. You guys are awesome. I really missed you all. Hopefully now I’ll be able to post more often. 🙂

Stephanie August 30, 2011 at 6:33 AM

These look GREAT! They are so, so cute and I bet they’re just delicious. I love fish tacos, and these seem like a great spin on the standard.

Najwa Kronfel August 30, 2011 at 5:58 AM

It looks delicious and colorful too, I am glad to see you back, we were missing you! big hug

Christy @ The Daily Dish August 29, 2011 at 6:42 AM

Great to have you back! And these are exquisite. They’re just begging for a special occasion!

Miss Meghan @ scratch-made wife August 27, 2011 at 3:02 AM

We love tilapia, but we’ve never used it in tacos. (Not sure why the idea of fish tacos freaks out the husband!) These look really cute, though, and tasty … so maybe I can talk him into them. 🙂 Where do you find wonton wrappers? I look and look and can never seem to find them!

Juliana August 26, 2011 at 11:59 AM

Anna, good to see back 🙂
I love the idea of using the wonton skin as cups…and the filling with tilapia looks just too delicious.
Hope you have a wonderful weekend!

Sheri August 26, 2011 at 8:33 AM

Love this recipe! I make fish tacos frequently but never thought of wonton wrappers! I will have to give this a try.

POSTRES de La Cipota August 25, 2011 at 11:50 AM

those are just gorgeous! and how creative! wow, thanks for the lovely post, i am going to try to make these soon!

Jen August 25, 2011 at 11:43 AM

YUM!! These look and sound so delicious. They’ve been buzzed and saved to make soon!

Tessa August 25, 2011 at 11:08 AM

So glad you’re back, Anna! These look fantastic. I’ve never worked with wontons either, but I keep meaning to. I think I’ll try these this weekend!

Julia @ DimpleArts August 25, 2011 at 10:56 AM

The tilapia tacos look amazing! Can’t wait to hear about this mystery project you mention:) Glad to see you back 🙂

Isabelle @ Crumb August 25, 2011 at 9:23 AM

Welcome back! Can’t wait to hear more about this big top-secret project… whatever it is, it sounds like it must be very exciting. 🙂
I first tried fish tacos when I was in Mexico a couple of years ago, and I’ve been hooked ever since. Such a great idea to use wonton wrappers instead of the usual tortilla shells… I bet these would make great party nibblies!

RavieNomNoms August 25, 2011 at 5:48 AM

These look AH-MAZING!! Seriously…what beautiful photos and the recipe sounds great!

tamy August 24, 2011 at 6:45 PM

Que saudade de ver uma receitinha nova por aqui!!!! Adorei… beijos

Erin @ Dinners, Dishes and Desserts August 24, 2011 at 4:45 PM

So pretty! These sound delicious! I love the use of wontons! I will be saving this for sure!

A Little Yumminess August 24, 2011 at 3:31 PM

I missed your posts! Welcome back. What a beautiful photo and great idea. I could pop a thousand of these! Giada delivers again

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