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.

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
  • 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.
 

Nutritional Facts

Total Fat
1g
1%
Sugar
4g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
12g
9%
Protein
4g
9%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
58mg
6%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
66mg
4%
Water
28g
1%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.