Petite, afternoon-tea–size tacos—filled with tender cod and a flavorful slaw (thanks to agave nectar, lime juice, sour cream, and coriander)—are a fantastic addition to the savories course of a coastal tea menu. Pictured with our Seared Scallop & Chorizo Canapés with Herb Sauce.
Fish Taquitos with Creamy Slaw
Serves: 24
Ingredients
- 24 (6-inch) corn tortillas
- Cooking spray
- 1 1⁄4 teaspoons fine sea salt, divided
- 2 tablespoons plus 2 teaspoons fresh lime juice, divided
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons agave nectar, divided
- 1 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground coriander, divided
- 1⁄4 teaspoon ground cumin
- 1 (8-ounce) skinless cod fillet
- 1 tablespoon sour cream
- 1⁄2 cup shredded slaw mix
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sliced green onions
- 1⁄4 teaspoon ground black pepper
- Garnish: lime wedges
Instructions
- Preheat oven to 350°. Spray an upside-down 24-well mini muffin pan with cooking spray. Line a rimmed baking sheet with foil.
- Using a 2 3⁄4-inch round cutter, cut 24 rounds from tortillas. Wrap tortilla rounds in damp paper towels and place on a microwave-safe plate. Microwave tortillas on high until pliable, 15 to 30 seconds. Working quickly while tortilla rounds are soft, spray both sides of each tortilla round with cooking spray and sprinkle with 1⁄2 teaspoon salt. Shape each tortilla into a taco shell and place between upside-down wells of prepared muffin pan. (If a tortilla won’t stay open, loosely roll up and spray a small piece of foil with cooking spray, and place it inside tortilla.)
- Bake until shells are crisp and hold their shape, 10 to 12 minutes. Let cool completely before removing taco shells from muffin pan.
- In a resealable plastic bag, combine 2 tablespoons lime juice, olive oil, 1 teaspoon agave nectar, chili powder, paprika, 1⁄4 teaspoon coriander, and cumin. Add fish fillet to marinade in bag, seal bag, and gently work marinade into fish. Let marinate at room temperature for 15 minutes.
- In a medium bowl, stir together sour cream, 1⁄4 teaspoon salt, remaining 2 teaspoons lime juice, remaining 1 teaspoon agave nectar, and remaining 1⁄4 teaspoon coriander. Add slaw mix, cilantro, and green onions, stirring to coat. Cover and refrigerate until ready to use.
- Place oven rack 4 to 6 inches away from heating element. Turn oven on broil.
- Remove fish from marinade and pat dry with paper towels. Sprinkle with pepper and remaining 1⁄2 teaspoon salt. Place fish on prepared baking sheet.
- Broil fish until it flakes easily with a fork, 5 to 7 minutes.
- To assemble taquitos, divide fish evenly among taco shells. Top each with 1 teaspoon slaw. Serve immediately with lime wedges, if desired.
Notes
Make-Ahead Tips: Taco shells can be prepared a day in advance and stored in an airtight container. Slaw can be prepared a day in advance, covered, and refrigerated until needed. For best texture, prepare fish and assemble taquitos just before serving.
