Mini Fish Tacos with Ginger-Scented Tomato Salsa

Staff Writer
Mini Fish Tacos with Ginger-Scented Tomato Salsa
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.

2
Servings
378
Calories Per Serving
Deliver Ingredients

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
  • 6 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.
 

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.

Nutritional Facts

Total Fat
12g
19%
Sugar
5g
N/A
Saturated Fat
4g
18%
Cholesterol
70mg
23%
Protein
35g
70%
Carbs
31g
10%
Vitamin A
103µg
11%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.9mg
45.4%
Vitamin C
16mg
26%
Vitamin D
10µg
2%
Vitamin E
2mg
12%
Vitamin K
8µg
10%
Calcium
102mg
10%
Fiber
5g
21%
Folate (food)
38µg
N/A
Folate equivalent (total)
53µg
13%
Folic acid
9µg
N/A
Iron
2mg
11%
Magnesium
117mg
29%
Monounsaturated
3g
N/A
Niacin (B3)
4mg
22%
Phosphorus
444mg
63%
Polyunsaturated
3g
N/A
Potassium
784mg
22%
Riboflavin (B2)
0.3mg
18%
Sodium
810mg
34%
Sugars, added
1g
N/A
Thiamin (B1)
1mg
64.4%
Zinc
1mg
10%

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