1 rating

Mini Fish Tacos with Ginger-Scented Tomato Salsa


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.


  • 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


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.