The season for rhubarb always seems to come and go in a flash, so while it’s here and fresh, pick some up and put it to work in these amazing tacos. The characteristic tartness of rhubarb is a perfect base for a salsa that absolutely sings in combination with good, fresh fish.
Fish Tacos with Rhubarb Salsa
Salsa always tastes best when the ingredients and flavors have a little time to marinate and blend. Make your dinnertime prep easier and your final dish more impressive by making the salsa the day before and storing it in an airtight container in the fridge. This dish is amazing with fresh fish, of course, but if frozen is cheaper or saves you time, don’t be afraid to swap in a more convenient frozen of pre-frozen fish option.
Servings: 4 (338 g )
Prep Time: 15 min.
Cook Time: 1 hour 15 min.
Ingredients
Salsa:
- 2 cup diced rhubarb
- 1 cup diced pineapple
- ½ cup diced red onion
- ¼ cup pepper jelly
- ¼ cup lime juice
- 1 jalapeño, seeded and minced
- ¼ tsp. salt
- ¼ cup chopped cilantro
Tacos:
- 1 lb. catfish filets, halved lengthwise
- ¼ cup lime juice
- 1 Tbsp. chile powder
- 8 corn tortillas
Directions
- Combine salsa ingredients. Cover and chill (1 hour).
- Preheat oven to 500°F. Line a baking sheet with aluminum foil. Lay fish on foil.
- Whisk together lime juice and chile powder. Brush mixture onto fish.
- Bake until the fish is cooked through (10-15 minutes). Warm tortillas and top with fish and salsa to serve.