Helping you live a better life on dialysis

Print Page

Chef Aaron McCargo, Jr.:

Adobo Marinated Tilapia Tapas

Yield: Serves 12: 1 serving = 4 wonton cups


  • Six 3-ounce pieces of tilapia fillets
  • 48 small wonton wrappers
  • Non-stick cooking spray

Adobo Sauce:

  • 3 tablespoons Spanish paprika
  • 1 tablespoon oregano
  • 3 tablespoons fresh chopped cilantro
  • 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 chopped fresh garlic
  • ¼ cup green scallions sliced thin on bias
  • ¼ cup cilantro leaves rough cut
  • 4 cups shredded cabbage slaw mix
  • ¼ cup lemon juice


Heat oven to 400 F. Mix all adobo ingredients together until well mixed and set aside.

Marinate fish fillets in ½ cup of adobe sauce for 30 minutes. Lightly oil sheet tray and bake fish for 15 minutes, flipping mid-way. Remove from oven and set aside.  Mix mayo, remaining adobo sauce, garlic, scallions, and cilantro together in medium size bowl until well blended. Add cabbage and gently mix until coated.

Spray a miniature muffin pan with cooking spray. Line the muffin cups with one wonton wrapper, bake for 5 minutes at 350 F, cool and remove crispy wontons from the pan.

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.
Nutrition Per Serving
Calories 220
Protein 12 g
Carbohydrate 22 g
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 27 mg
Potassium 271 mg
Phosphorus 119 mg
Sodium 264 mg