Description
Make flavorful fish tacos using a simple cooking method and top them with a bright, unique salsa combining tart rhubarb and sweet pineapple.
Ingredients
Scale
- 1.5 lb firm white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 12 small corn or flour tortillas
- 1 cup fresh rhubarb, finely diced
- 1 cup fresh pineapple, finely diced
- 0.5 red onion, finely minced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- 0.25 cup shredded cabbage (for topping)
- 2 tablespoons sour cream or plain Greek yogurt (for topping)
Instructions
- Prepare the salsa: In a medium bowl, combine the diced rhubarb, pineapple, red onion, jalapeño, cilantro, lime juice, and honey. Stir gently. Let the salsa sit at room temperature for at least 15 minutes to allow the rhubarb to soften slightly.
- Season the fish: Pat the fish fillets dry. In a small bowl, mix the chili powder, cumin, and salt. Rub this seasoning mix evenly over both sides of the fish fillets.
- Cook the fish: Heat the olive oil in a large skillet over medium-high heat. Place the seasoned fish in the hot skillet. Cook for 3 to 4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Remove the fish from the heat and break it into bite-sized pieces.
- Warm the tortillas: Warm the tortillas according to package directions, either by wrapping them in a damp paper towel and microwaving briefly, or heating them directly on a dry skillet for about 30 seconds per side.
- Assemble the tacos: Place a portion of the cooked fish onto each warm tortilla. Top the fish with a generous spoonful of the Rhubarb Pineapple Salsa. Add a sprinkle of shredded cabbage and a drizzle of sour cream or yogurt. Serve immediately.
Notes
- If you cannot find fresh rhubarb, you can substitute with 1 cup of frozen rhubarb that has been thawed and drained well before dicing.
- For grilling the fish, marinate the seasoned fillets in 1 tablespoon of olive oil for 10 minutes before placing them on a medium-hot grill for 3-4 minutes per side.
- To balance the tartness of the rhubarb, taste the salsa and add a small pinch more honey if needed before serving.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan-Searing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 12
- Sodium: 280
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 65