Taco Cupcakes with Chipotle Fish & Mango Salsa or Garlic Lime Fish or Spicy Soyrizo or Rustic Corn

Leave a comment

All Photos © Christine Elise McCarthy 2012

So – I really enjoyed the results I got from the lasagna cupcakes – and thought, “Why not try other savory cupcakes?”  There really is no end to what you can prepare in the cupcake pan.  And what a great way to make lots of little freezable, single-serving sized portions!  So – since I had taco fixings on hand – I thought I’d experiment there.  Here are the four versions that I made but do not feel you need to follow these very loose recipes much at all.  It’s kinda like a Color Me Mine kitchen project where you can put anything into these taco cupcakes that suits your fancy.  I made three different kinds using wontons (as I did with the lasagna cupcakes) and then one version using corn tortillas.  The tortilla version came out a tad more rustic in appearance because I used tortillas cut round with a cookie cutter & therefore they had no outer shell to hold them together.  The others came out a bit more elegantly – exactly as the lasagna versions had.

Here are the corn tortilla taco cupcakes:





corn tortillas OR wonton skins

Grated cheese (I used pepper jack)

Salsa – (I used mango-peach salsa and regular salsa and salsa verde)

Fish (I used tilapia)

Soyrizo or chorizo

1 7oz can chipotle peppers in adobo

Olive oil



1/2 poblano pepper seeded then charred over your stove burner & diced



1 15oz can black beans – drained & rinsed

1/4 onion – diced

1 carrot – diced

1 celery stalk – diced

1/2 tsp cumin

1/2 cup tomato paste

GARNISHES (your choice) – Anything you’d put in a taco –

Guacamole (recipe below)


Cabbage or lettuce – chopped

Diced Tomatoes


Sour Cream

Grated cheese

sliced jalapeno pepper



Chipotle Fish

In your blender or food processor – puree

1 can chipotle in adobo

1/4 cup olive oil

1/4 cup honey

1 tsp each S&P

Marinate your fish (or half your fish) in this for an hour or more.


Garlic-Lime Fish

Place your fish (or half if you are doing a chipotle version, too) in a single layer in a marinating dish.  Squeeze the juice of two limes over it & add a lot of sliced garlic.  I used about 6 cloves.  You can go lighter or heavier.  Sprinle with a little S&P – toss a bit & let marinate for about an hour.


Black Beans

In 1 TBS olive oil, saute the onion, carrot & celery until they begin to soften.  Add the can of drained black beans, cumin & tomato paste.  Stir around for about 5-10 minutes.  Remove them from heat & set aside.


Chipotle & Garlic Lime Fish

Remove from marinade & cook either on a grill or in a grill pan or frying pan sprayed with a nonstick spray – keeping the two flavors (Chipotle & the Garlic-Lime) separate.  Once cooked through – break up into smaller pieces.  Set aside.



Spray your cupcake pan with nonstick spray.  Line each cup with a square wonton or with a corn tortilla cut to the size of the cupcake hole – either with a cookie cutter or the rim of a glass.  I used a cookie cutter & used a smaller circle for the first two layers then the larger one for the top layer in both the tortilla version & cut only the top layer in the wonton version.


I layered the wonton versions three ways:




Wonton Papers

Chipotle fish

mango-peach salsa



Wonton Papers

grated pepper jack

Garlic lime fish

salsa verde



Wonton Papers

blacks beans


poblano peppers

hot salsa

pepper jack



corn tortillas

pepper jack

mango-peach AND hot red salsa

black beans

chipotle fish


So – in each cupcake tin – layer a small amount of the ingredients you selected (or other variation).  Then add another square wonton or round corn tortilla.  Another layer of ingredients and then top with a large rounded wonton wrapper or a larger corn tortilla disc.   Top everything with a little more salsa & top all of them with pepper jack cheese.  In the case of the wonton versions – press the protruding wonton corners down into the topping so they look like little flat bundles.


Cook in the oven for 18-25 minutes – checking frequently to be sure they do not burn.  Remove from the oven & let cool for at least 5 minutes before trying to remove them from the pan.  The corn tortilla ones will naturally be harder to get out of the pan.  Maybe use a large serving spoon to assist in the lifting.


Top with either: sliced avocado or guacamole or more salsa or cilantro or more cheese or jalapeno peppers – whatever sounds good to you.


1 large avocado



Remove the skin & pit from the avocado.  Retain the pit.  In a bowl – chop the avocado very fine.  Squeeze a little lime juice in there & add a little salt.  Mix it up until it become creamy but some small chunks of avocado remain.  Taste. Add more salt or lime to taste.  Once it tastes good to you – put the pit back into the guacamole.  It will keep it from turning brown.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.