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.

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.
 

Nutrition

Calories per serving:

192 kcal

Daily value:

10%

Servings:

2
  • Carbohydrate, by difference 34 g
  • Protein 7 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 247 IU
  • Vitamin A, RAE 10 µg
  • Vitamin D 8 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 2 g
  • Calcium, Ca 65 mg
  • Carotene, beta 121 µg
  • Cholesterol 5 mg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 19 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 2 µg
  • Folate, food 4 µg
  • Folate, total 80 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 115 µg
  • Lycopene 1611 µg
  • Magnesium, Mg 31 mg
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Phosphorus, P 99 mg
  • Potassium, K 276 mg
  • Selenium, Se 14 µg
  • Sodium, Na 403 mg
  • Starch 21 g
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Water 95 g
  • Zinc, Zn 1 mg
Powered by USDA