Mini Fish Tacos with Ginger-Scented Tomato Salsa Recipe


Nutrition

Cal/Serving: 372
Daily Value: 19%
Servings: 2

Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat12g18%
Saturated3g17%
Trans0g0%
Carbs30g10%
Fiber3g13%
Sugars4g0%
Protein35g70%
Cholesterol70mg23%
Sodium270mg11%
Calcium73mg7%
Magnesium117mg29%
Potassium745mg21%
Iron2mg9%
Zinc2mg10%
Phosphorus446mg64%
Vitamin A1032IU21%
Vitamin C11mg19%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg15%
Niacin (B3)4mg20%
Vitamin B61mg42%
Folic Acid (B9)49µg12%
Vitamin B121µg9%
Vitamin D10µg2%
Vitamin E2mg11%
Vitamin K18µg23%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Andrea Correale

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.

INGREDIENTS

  • Two 6-ounce seabass fillets
  • Salt and pepper, to taste
  • 1/4 tablespoon minced fresh ginger
  • 2 tablespoons chopped cilantro, plus extra for garnish
  • 2 tablespoons 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.
 

Recipe Details

Servings: 2

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