Mini Fish Tacos with Ginger-Scented Tomato Salsa

Andrea Correale


  • 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
  • mini taco shells
  •   Diced red onion, for garnish
  •   Lime wedges, for garnish

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.


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.

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