Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC

READY IN: 1hr 5mins
YIELD: 24 cups




  • In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
  • Add corn.
  • Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
  • Pre-heat oven to 375°F.
  • Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
  • On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
  • Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
  • Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
  • To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
  • To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
  • Enjoy.