Mini Fish Tacos with Ginger-Scented Tomato Salsa

Mini Fish Tacos with Ginger-Scented Tomato Salsa
Staff Writer

Andrea Correale

Mini Fish Tacos

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.


Calories per serving:

376 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 12g 19%
  • Carbs 30g 10%
  • Saturated 4g 18%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 3g
  • Polyunsaturated 4g
  • Protein 35g 70%
  • Cholesterol 70mg 23%
  • Sodium 245mg 10%
  • Calcium 74mg 7%
  • Magnesium 117mg 29%
  • Potassium 753mg 22%
  • Iron 2mg 9%
  • Zinc 2mg 10%
  • Phosphorus 449mg 64%
  • Vitamin A 120µg 13%
  • Vitamin C 12mg 19%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 50µg 12%
  • Vitamin B12 1µg 9%
  • Vitamin D 10µg 2%
  • Vitamin E 2mg 11%
  • Vitamin K 21µg 26%
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