Mini Fish Tacos with Ginger Scented Tomato Salsa

Serving Size: 2

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 6-ounce seabass fillet
  • diced red onion, for garnish
  • 6 mini taco shell
  • 0.5 tsp granulated sugar
  • 1 cup diced tomato
  • 1 Tbsp rice wine vinegar
  • 0.5 jalapeño, seeds removed, minced, plus extra for garnish
  • 2 Tbsp diced onion
  • 2 Tbsp chopped cilantro, plus extra for garnish
  • 0.25 Tbsp freshly minced ginger
  • black pepper, to taste
  • salt, to taste
  • lime wedge, for garnish


  1. 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.
  2. 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.
  3. 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.

Recipe Courtesy of The Daily Meal

Image Credit: Andrea Correale