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Grilled Fish Tacos with Rhubarb Pineapple Salsa

Three grilled Fish Tacos with Rhubarb Pineapple Salsa, featuring blackened fish and pickled red onions on a plate.
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Make light, zesty fish tacos topped with a unique, sweet, and tart salsa featuring fresh rhubarb and pineapple.

Ingredients

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  • 1.5 lb firm white fish fillets (such as cod or tilapia)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon salt
  • 12 small corn or flour tortillas
  • For the Salsa:
  • 1 cup diced fresh rhubarb (about 0.5 inch pieces)
  • 1 cup diced fresh pineapple
  • 0.5 cup finely diced red onion
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • 0.5 teaspoon sugar (optional, adjust to taste)
  • Pinch of salt
  • For Serving:
  • Shredded cabbage slaw
  • Lime wedges

Instructions

  1. Prepare the salsa: In a medium bowl, combine the diced rhubarb, pineapple, red onion, minced jalapeño, lime juice, cilantro, optional sugar, and a pinch of salt. Mix gently. Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld. Taste and adjust lime or sugar as needed to balance the tartness.
  2. Prepare the fish: Pat the fish fillets dry. In a small bowl, mix the olive oil, chili powder, cumin, and salt. Rub this mixture evenly over both sides of the fish fillets.
  3. Cook the fish: Heat a grill or grill pan to medium-high heat. Grill the fish for 3 to 4 minutes per side, until cooked through and flaky. Alternatively, you can bake the fish at 400°F (200°C) for 12-15 minutes.
  4. Warm the tortillas: Warm the tortillas on a dry skillet or directly over a low gas flame for about 30 seconds per side until soft and pliable.
  5. Assemble the tacos: Flake the cooked fish into bite-sized pieces. Place a portion of fish onto each warm tortilla. Top generously with the Rhubarb Pineapple Salsa and shredded cabbage slaw.
  6. Serve immediately with lime wedges on the side.

Notes

  • Rhubarb provides a strong tart flavor; tasting the salsa before serving is key to balancing it with the pineapple’s sweetness.
  • If you prefer a spicier salsa, leave some seeds in the jalapeño.
  • This salsa works well as a unique taco topping for any seafood.

Nutrition

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