Fish Tacos With Quick Pickled Rhubarb And Strawberry Salsa Recipe

Name: Fish Tacos With Quick Pickled Rhubarb And Strawberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks rhubarb, leaves removed; 2 thumb-size pieces of lemon peel; 2/3 cup apple cider vinegar; 1 1/4 teaspoons salt, divided; 2 tablespoons brown sugar; 1/4 whole black peppercorn; 2 cups strawberries, diced; 1 jalapeno, finely diced; 2 limes, juiced (one for the strawberry salsa and the other for the mahi mahi); 2 tablespoons honey; 2 tablespoons fresh ginger, grated; 1/4 cup plus 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cinnamon; 1 pound mahi mahi fish filets, thawed; 8 corn tortillas; sour cream, for serving

Servings: persons

2 stalks rhubarb, leaves removed
2 thumb-size pieces of lemon peel
2/3 cup apple cider vinegar
1 1/4 teaspoons salt, divided
2 tablespoons brown sugar
1/4 whole black peppercorn
2 cups strawberries, diced
1 jalapeno, finely diced
2 limes, juiced (one for the strawberry salsa and the other for the mahi mahi)
2 tablespoons honey
2 tablespoons fresh ginger, grated
1/4 cup plus 1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1 pound mahi mahi fish filets, thawed
8 corn tortillas
sour cream, for serving

1
Cut rhubarb into matchstick pieces. Combine lemon peel, apple cider vinegar, salt, brown sugar, peppercorn, and 1 cup water in a lidded glass container. Add rhubarb and refrigerate for 20 minutes. Drain the liquid and remove the lemon peel and peppercorn from the rhubarb.
2
Meanwhile, whisk together honey, ginger, lime juice, 1/4 cup of the olive oil, garlic, cumin, chili powder, and cinnamon. Cover the fish with the marinade and refrigerate for 15 minutes.
3
While the rhubarb pickles and the fish marinades, prepare the strawberry salsa. Stir together strawberries, jalapeno, salt, and lime juice from one of the limes. Refrigerate until ready to serve.
4
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and let it heat up. Add the mahi mahi filets and top each with a tablespoon of the marinade, getting as much garlic in there as you can. Let the fish cook for 3 minutes, until it becomes browned and caramelized, flip it and cook an additional 2-3 minutes until cooked through. Remove from heat and let cool slightly before serving.
5
Wipe down the skillet and warm up the corn tortillas for serving. Garnish each taco with a smear of sour cream, mahi mahi, pickled rhubarb, and strawberry salsa.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 stalks rhubarb, leaves removed, 2 thumb-size pieces of lemon peel, 2/3 cup apple cider vinegar, 1 1/4 teaspoons salt, divided, and more.

Yes, Fish Tacos With Quick Pickled Rhubarb And Strawberry Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Tacos With Quick Pickled Rhubarb And Strawberry Salsa

How did you like this recipe?

Frequently Asked Questions