Wonton Fish Tacos

Sometimes my ideas come at a whim. I see something and I want to replicate it, or I think about it for an extended period of time before diving right into it. That or the suggestions of others were loud enough that they couldn’t be ignored. And I’m not even joking when I say that everyone has been demanding my fish tacos for months now. I finally relented and went through with it but this time I wanted them to be different than the usual amber-ale battered Tilapia stuffed side a soft tortilla shell and layered with mango salsa and homemade chipotle dressing. I wanted something different this time and that is when I decided to use wonton shells.

I chose to make that Monday night: Wonton Fish Tacos with Mango Coleslaw and Chili-Lime Dressing

Wonton shells are a healthier choice than soft tortillas. Found in the tofu section, to my surprise, were then folded triangular-wise onto the edges of a baking pan and left to harden in a 400 degree oven for a few minutes at a time to fully take on that somewhat crispy exterior. They were more than a little frail and some of them tended to have trouble stuffing anything inside of them without breaking them. Nonetheless they worked efficiently enough. 

The fish I left alone, baked in the  oven with a little seasoning of salt and pepper for seven minutes then I crumbled the soft white Tilapia. For the contents I mixed mango together with fresh coleslaw and seasoned it with a either a Sesame or Ginger-Sesame dressing. The chili-lime dressing was only to be a minor thing made with sour cream, mayonnaise, squirt of lime juice, pinch of chili powder and drizzled along the top of the tacos. Everything together created a very nice blend of an Asian fusion dinner that went over very well with everyone. 

I especially enjoyed the coleslaw with mango and the dressing and the chili-lime dressing. There was satisfaction in the crunch the taco presented when taking that very first bite.

Wonton Fish Tacos w/Mango Coleslaw and Chili-Lime Dressing