Mini Fish Tacos

1. 1

   Heat oven to 375 degrees F.

2. 2

   Use 3-1/2-inch cookie cutter to cut each tortilla into 5 rounds; spray lightly with cooking spray.

3. 3

   Fold rounds in half, then place, rounded-sides down, between cups of inverted mini muffin pans.

4. 4

   Bake 5 min.

5. 5

   or until crisp and golden brown; transfer to wire racks.

6. 6

   Repeat as necessary until all rounds are baked.

7. 7

   Place fish on parchment-covered rimmed baking sheet.

8. 8

   Brush with vinaigrette; sprinkle with taco seasoning.

9. 9

   Bake 8 to 10 min.

10. 10

    or until fish flakes easily with fork.

11. 11

    Meanwhile, mix Miracle Whip, lime zest and juice; spoon into resealable plastic bag.

12. 12

    Combine cabbage, carrots, onions and peppers.

13. 13

    Cut fish into 25 pieces.

14. 14

    Fill taco shells with fish and cabbage mixture.

15. 15

    Cut small corner off bottom of filled bag; use to drizzle Miracle Whip sauce over taco filling.

* Per serving · 4 servings · Values may vary.