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Author Notes: I love using rhubarb as an ingredient in savory dishes because of its tart and tangy flavor and crisp crunch. Quick pickling is a great way to bring out that flavor. These mahi mahi fish tacos use quick pickled rhubarb as as crunchy tangy slaw with a sweet and spicy strawberry salsa to tie it all together. —Chase the Flavors
- 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
- 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.
- 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.
- 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.
- 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.
- 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.