Pickle & Preserve

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa

July  1, 2015
0 Ratings
Photo by Chase the Flavors
  • Serves 4
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

What You'll Need
  • 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.

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