Mini Fish Tacos With Ginger-Scented Tomato Salsa

Name: Mini Fish Tacos With Ginger-Scented Tomato Salsa
Ingredients: two 6-ounce seabass fillets; salt and pepper, to taste; 1/4 tablespoon minced fresh ginger; 2 tablespoon chopped cilantro, plus extra for garnish; 2 tablespoon 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

Andrea Correale|July 17, 2012 4:21 pm EST

4 (1 ratings)

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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.

Servings

2

Ingredients

two 6-ounce seabass fillets
salt and pepper, to taste
1/4 tablespoon minced fresh ginger
2 tablespoon chopped cilantro, plus extra for garnish
2 tablespoon 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.