Cornmeal Crusted Fish Tacos with Rhubarb Salsa recipes

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

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