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1
Salsa:
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2
Whisk in a small bowl ginger, vinegar, honey, lime juice and zest and set aside.
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3
Heat oil in a medium skillet over medium heat. Add onion and cook 2 to 3 minutes until slightly browned. Add red bell pepper, green tomato and jalapeno and cook 1 to 2 minutes. Add ginger-vinegar mixture to pan and cook 1 to 2 minutes more, until slightly bubbly.
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4
Place in a bowl and gently stir in cilantro. Season with salt.
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5
Tacos
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6
Preheat oven to 400 degrees.
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7
Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper.
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8
Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal. Place on a parchment paper-lined baking sheet or baking dish coated with cooking spray. Bake at 400 degrees for about 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.
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9
To assemble tacos, heat tortillas on a dry griddle over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place a layer of salsa on each tortilla, then some cheese, then a fish fillet. Top with more salsa and cheese. Serve immediately.
