Cornmeal Crusted Fish Tacos with Rhubarb Salsa recipes

Cornmeal Crusted Fish Tacos with Rhubarb Salsa recipes

Cornmeal Crusted Fish Tacos with Rhubarb Salsa recipes


45 minutes

Details
  • Servings:   4
  • Calories:   471
  • Protein:   29g
  •  
  • Fiber:   7g
  • Sugar:   12g
  • Carb Total:   40g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   21g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • mexican
Ingredients
  • 1 1/2 cups rhubarb, cut in a 1/4-inch dice (about 2 medium stalks)
  • 1/3 cup finely minced spring onion (or scallions)
  • 1 jalapeño, seeded and minced
  • 1/2 cup pickled cocktail onions, halved
  • 2 teaspoons honey, plus more to taste
  • 3 tablespoons cider vinegar, divided (1 tablespoon for the salsa, 2 tablespoons for the onions below)
  • kosher salt
  • ground chipotle chile pepper
  • 1/4 cup yellow cornmeal
  • 5 tablespoons olive oil, divided (4 tablespoons for the fish, 1 tablespoon for the onions)
  • 1 pound white fish (cod, tilapia, halibut), cut in 2-inch to 3-inch strips (no need to be precise here)
  • 1 large sweet onion, thinly sliced
  • 8 soft corn tortillas
  • 2 tablespoons chopped cilantro, plus more for sprinkling
AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Powered by Edamam