Mini Fish Tacos with Ginger-Scented Tomato Salsa
Jul 17, 2012 | 5:21 pm
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.
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.
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%