Mini Fish Tacos with Ginger-Scented Tomato Salsa

Name: Mini Fish Tacos with Ginger-Scented Tomato Salsa
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 2
Cuisine: Mexican
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

Recipe GLPR010d51a473edda

Mexican

Appetizer

31 min

217 cal

Servings: 2

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

This dish asks you to find fresh seabass, which means a dedicated trip to Harris Teeter's seafood counter or Publix—neither is a standard weeknight stop for most Charlotte shoppers, and seabass runs $16–22 per pound. The ginger-tomato salsa is a smart seasonal choice for North Carolina, where both ingredients are summer staples, and the other aromatics (cilantro, jalapeño, lime) are reliably stocked everywhere. The stated 31 minutes is honest for assembly, but plan 15–20 minutes if you're filleting seabass yourself, which most home cooks will need to do. This is a single-service dish with no meaningful leftovers—the fish will dry out by tomorrow and the salsa softens overnight. It suits a special dinner for two or a weekend cook with a fish supplier nearby, not a Tuesday night pantry raid.