Fish Tacos with Rhubarb Salsa

Fish Tacos with Rhubarb Salsa - 2 Guiding Stars

Active Time

15 min.

Total Time

1 hour 15 min.

Servings

4 (338 g)

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.

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.

Nutritional analysis per serving: Calories 360; Total Fat 8.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 62mg (20% DV); Sodium 370mg (16% DV); Total Carbohydrate 53g (19% DV); Dietary Fiber 6g (21% DV); Total Sugars 19g; Includes 13g Added Sugars (26% DV); Protein 21g; Vitamin D 0% DV; Calcium 10% DV; Iron 10% DV; Potassium 15% DV; Vitamin B12 140% DV; Niacin 45% DV; Vitamin C 45% DV.