A delightful fusion of flavors and textures, these Zucchini and Tilapia Cups with Spicy Honey Drizzle are perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and crispiness for the wonton cups.
Cut the zucchini in half lengthwise and use a vegetable peeler to create thin ribbons.
Peeling the zucchini into ribbons creates a visually appealing texture.
In a mixing bowl, combine the zucchini ribbons, corn, soy sauce, rice vinegar, sesame seeds, and sesame oil. Toss to coat evenly and refrigerate.
Chilling the mixture allows the flavors to meld together.
Place each tilapia fillet on a piece of foil, drizzle with olive oil, and wrap to create a pouch. Bake for 20 minutes.
Sealing the foil pouch locks in moisture and flavor.
Brush both sides of each wonton wrapper with olive oil and press into a muffin tin to form cups. Bake for 7-8 minutes until golden brown.
Check the cups frequently to avoid over-browning.
In a small bowl, mix honey, lemon juice, grated ginger, and sriracha to create the drizzle.
Adjust the sriracha to your preferred spice level.
Assemble the cups by adding a spoonful of the zucchini mixture, a piece of baked tilapia, and a drizzle of the spicy honey sauce. Garnish with sesame seeds.
Serve immediately to enjoy the crispiness of the wonton cups.
