Adobo-Marinated Tilapia Tapas

Add zest to tilapia with a spicy homemade adobo sauce. Serve in crispy wonton cups and top with crunchy coleslaw. Perfect as a dinner appetizer, snack or light meal.

Tilapia tapas enlarged

: Serves 12 (1 serving = 4 wonton cups)


  • 6 3-ounce pieces of tilapia filets
  • 48 small wonton wrappers
  • Nonstick cooking spray
  • Adobo Sauce:
  • 3 tablespoons Spanish paprika
  • 1 tablespoon oregano
  • 3 tablespoons fresh cilantro, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • ½ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • Slaw Mix:
  • ½ cup mayonnaise
  • 1 tablespoon fresh garlic, chopped
  • ¼ cup fresh green scallions, sliced thin on the bias
  • ¼ cup fresh cilantro leaves, rough cut
  • 4 cups fresh cabbage (shredded slaw mix)
  • ¼ cup lemon juice

Nutrition Per Serving

Calories 220 cal
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 27 mg
Sodium 264 mg
Carbohydrates 22 g
Protein 12 g
Phosphorus 119 mg
Potassium 271 mg
Dietary Fiber 2.1 g
Calcium 46 mg


Preheat oven to 400° F.

  1. Mix all adobo ingredients together until well mixed and set aside.
  2. Marinate fish filets in ½ cup of adobe sauce for 30 minutes.
  3. Lightly oil baking sheet tray and bake fish for 15 minutes at 400° F, flipping halfway. Remove from oven and set aside. 
  4. Mix mayo, remaining adobo sauce, garlic, scallions and cilantro together in medium-size bowl until well blended. Add cabbage and gently mix until coated.
  5. Spray a miniature muffin pan with cooking spray. Line the muffin cups with one wonton wrapper.
  6. Bake for 5 minutes at 350° F, let cool and remove crispy wontons from the pan.
  7. Place equal portions of fish (cut or break into 48 pieces) on wontons and top with equal amounts of slaw mix. Garnish with cilantro leaves and serve.