Wonton Fish Tacos

A nice spin on Fish Tacos!

12 wonton wrappers (or more, read the recipe first and decide what you would like to do)
1 lb. Cod OR 5 pieces Tilapia fish cut into cubes (I used Tilapia)
1 packet Taco seasoning (you will only use 1/2 the packet)
2 TBL. Lemon juice
2 TBL. EVOO
1 small tomato diced up
1/2 cup green cabbage chopped up
1 avocado diced up
4 servings cooked white rice

Cafe Rio Tomatillo Dressing

Preheat oven to 375.

Have a 12 cup muffin pan ready.

Take a wonton wrapper and with a pastry brush, brush each side with EVOO and gently place into a muffin cup. Repeat with the rest of the wrappers.

Place in oven and bake for 5-6 minutes. These will burn very easily so watch them. Be sure to check them at 5 minutes. When they are done let cool in the muffin tin for 10 minutes. Set aside.

Make rice according to package instructions, set aside when done.

Take the cubed fish and mix with the EVOO, 1/4 cup water, Lemon Juice and 1/2 package of taco seasoning. Mix to coat well.

Saute until cooked through.

Take a wonton cup and spoon a little bit of rice on the bottom, then fish mixture, then cabbage, then tomato, then avocado then sauce (see Cafe Rio Dressing Recipe).

So you will have extra of everything except wonton wrappers so you can either do 1 of two things, make more wrappers in the oven and make up more cups or you can do what I did and we just ate the extra rice left over on the side topped with the fish, cabbage, tomato and avocado then sauce.

It seems like a lot of work but I promise it's not and this is really very yummy! A nice spin on Fish Tacos!!