teaspoon chili sauce, use less if you like it less spicy (Sriracha)
sheets Reynolds Wrap Foil, cut in 4-inch x 3 . 5-inch squares
sheets Reynolds Wrap Foil, cut in 7-inch pieces
Serving Size: 1 (217) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 105 g33 %
Total Fat 11.7 g18 %
Saturated Fat 2 g9 %
Cholesterol 44.5 mg
Sodium 292.2 mg
Dietary Fiber 2.1 g8 %
Sugars 7.6 g30 %
Protein 21.9 g
In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
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.