How to Make It
In a small bowl, mix the unseasoned rice vinegar with the soy sauce and a pinch of kosher salt. Spoon the sauce into 4 small, shallow bowls or rimmed plates.
Arrange 12 of the chayote slices on a work surface and divide the fish strips among them. Fold the chayote over the fish and transfer the “tacos” to the bowls. Drizzle the olive oil evenly on top and garnish with mint, grated Meyer lemon zest and flaky sea salt. Serve the tacos right away.