Mini Fish Tacos

60 25 servings, 1 taco (35 g) each
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25 servings, 1 taco (35 g) each

What You Need

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Make It

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  • Heat oven to 375ºF.
  • Use 3-1/2-inch cookie cutter to cut each tortilla into 5 rounds; spray lightly with cooking spray. Fold rounds in half, then place, rounded-sides down, between cups of inverted mini muffin pans. Bake 5 min. or until crisp and golden brown; transfer to wire racks. Repeat as necessary until all rounds are baked.
  • Place fish on parchment-covered rimmed baking sheet. Brush with vinaigrette; sprinkle with taco seasoning. Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, mix Miracle Whip, lime zest and juice; spoon into resealable plastic bag.
  • Combine cabbage, carrots, onions and peppers. Cut fish into 25 pieces. Fill taco shells with fish and cabbage mixture. Cut small corner off bottom of filled bag; use to drizzle Miracle Whip sauce over taco filling.
*Made with a blend of oils including olive, canola, and soybean oil.

Make Ahead

The taco shells can be baked ahead of time. Cool, then store in airtight container at room temperature up to 24 hours before filling as directed.

Food Facts

Prepare the cabbage mixture just before serving to prevent the colours of the ingredients from bleeding into each other.


  • 25 servings, 1 taco (35 g) each

Nutritional Information

Serving Size 25 servings, 1 taco (35 g) each
Calories 80
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 10mg
Sodium 170mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 2g
Protein 5g
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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