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