Mini Fish Tacos With Ginger-Scented Tomato Salsa

4 from 1 ratings

This recipe puts a fun spin on tacos and can easily be converted to a larger recipe to serve as appetizers. A unique ginger-flavored salsa adds an extra edge to the flavors, while all of the usual garnishes are still in attendance. Click here to see 15 Easy Fish Recipes for Summer.

Servings

servings

Ingredients

two 6-ounce seabass fillets
salt and pepper, to taste
1/4 tablespoon minced fresh ginger
2 tablespoon chopped cilantro, plus extra for garnish
2 tablespoon diced onion
1/2 jalapeño, seeds removed, minced, plus extra for garnish
1 tablespoon rice wine vinegar
1 cup diced tomatoes
1/2 teaspoon sugar
6 mini taco shells
diced red onion, for garnish
lime wedges, for garnish

Directions

Heat outdoor grill or nonstick grill pan to medium-high heat. Season the fillets with salt and pepper and grill until cooked through, about 8 minutes a side. Remove from the grill and let rest.
Combine the ginger, cilantro, onion, jalapeño, ½ teaspoon salt, red wine vinegar, tomatoes, and sugar in a bowl and let rest for at least 10 minutes.
Chop up, or flake the grilled seabass and distribute 2-ounce portions into each of the mini taco shells. Add a tablespoon of the salsa on top and garnish with the extra jalapeño, cilantro, red onion, and lime wedges.