Mini Fish Tacos with Ginger-Scented Tomato Salsa
Recipe GLPR010d51a473edda
Delicate grilled seabass fillets flaked into crispy mini taco shells and topped with a fresh, zesty ginger-tomato salsa. This light and flavorful dish combines tender fish with bright cilantro, jalapeño heat, and a tangy vinegar-lime finish, perfect for a quick and elegant main course.
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Ingredients
Two 6-ounce seabass fillets
Salt, to taste
Black pepper, to taste
1/4 tablespoon minced fresh ginger
2 tablespoons chopped fresh 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 fresh tomatoes
1/2 teaspoon sugar
6 mini taco shells
Diced red onion, for garnish
Lime wedges, for garnish
Directions
Preheat an outdoor grill or nonstick grill pan to medium-high heat. Pat the seabass fillets dry with paper towels and season both sides generously with salt and black pepper.
Place the fillets on the hot grill, skin-side up if skin is present. Cook for approximately 7 to 8 minutes without moving them, until the flesh becomes opaque and flakes easily when tested with a fork, reaching an internal temperature of 145°F. Carefully flip and cook the other side for another 7 to 8 minutes until the internal temperature reaches 145°F. Transfer to a plate and let rest for a few minutes.
While the fish cooks, combine the minced ginger, chopped cilantro, diced onion, minced jalapeño, rice wine vinegar, diced tomatoes, sugar, and 1/2 teaspoon salt in a small bowl. Stir gently to combine, then let the salsa rest for at least 10 minutes to allow the flavors to meld.
Once the cooked seabass has cooled slightly, flake the fish into bite-sized pieces, discarding any skin or bones.
Divide the flaked seabass evenly among the six mini taco shells, using approximately 2 ounces per shell. Top each taco with about 1 tablespoon of the ginger-tomato salsa.
Garnish each taco with extra minced jalapeño, fresh cilantro leaves, diced red onion, and serve immediately with lime wedges on the side for squeezing over the tacos.
