Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa
Serves 4
2 tablespoons honey
2 tablespoons fresh ginger, grated
1 lime, juiced
1/4 cup olive oil
4-6 cloves of garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1 pound mahi mahi fish filets, thawed
1 tablespoon olive oil
8-10 corn tortillas
sour cream, for serving
pickled rhubarb*
strawberry salsa**
Whisk together honey, ginger, lime juice, olive oil, garlic, cumin, chili powder, and cinnamon. Cover the fish with the marinade and refrigerate for 15 minutes.
Heat a large skillet over medium-high heat. Add 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.
*Quick Pickled Rhubarb
2 stalks rhubarb, leaves removed
2 thumb-size pieces of lemon peel
2/3 cup apple cider vinegar
1 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon whole black peppercorn
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. Enjoy leftover pickled rhubarb pieces within one week of making.
**Strawberry Salsa
2 cups strawberries, diced
1 jalapeno, finely diced
1/4 teaspoon salt
1 lime, juiced
Stir together strawberries, jalapeno, salt, and lime juice. Serve on tacos and enjoy leftovers within a few days.
