Are you in love with spring yet? The weather seems to change on a day to day basis. Some days bringing warmth, others still pack a touch of cool weather. It's nice to have the variance, for now anyway.
Another thing that you are certain to notice is the variety of fresh produce brings some of our spring favorites. Rhubarb is one of mine. I have discovered that there are still many people who have yet to try rhubarb. Frequently, I hear people say they just don't know what to do with rhubarb, so they avoid it. I can totally understand that and if you are not an assertive and spontaneous person in the kitchen, rhubarb would be an unlikely choice at the grocery store or farmers market.
So to get your feet wet, this is a very simple place to start. After all, who doesn't enjoy salsa? And rhubarb salsa is flavorful way to enjoy it! You can use this salsa on a variety of dishes. I absolutely love it with fish tacos! I can seriously taste them now! Not only do they pack a delightful taste, but they truly welcome spring into your meals with the unique quality the rhubarb brings.
These corn tortillas are one of our favorite choices. Not only are they made locally, but of course they are made from organic corn which as you know, is a must! If you follow a paleo diet, refer to my Paleo Gluten Free Tortillas. They are easy to make and taste fabulous!
As far as the cabbage slaw goes, my family enjoys my Creamy Chipotle Cashew Sauce so much when we eat a Mexican inspired meal, that I decided to mix it in with the cabbage. Boy, was that a good choice! It is such a complement to the tacos. But you could easily just shred some cabbage, toss it with a little lime juice, and call it a day.
I like to line the tortilla with a piece of lettuce. This helps contain all of the juices from the ingredients so your tortilla won't get soggy. Because what do you get when you have a soggy tortilla? A taco that falls apart. Cod is usually my go-to when selecting fish for this meal. It cooks up so well and is very affordable. Halibut is a delicious option as well if you don't mind paying more. So if this is your first attempt at trying rhubarb, I really hope you love it! If you are already a rhubarb lover, then this meal will certainly bring you joy!
For The Fish:
1 1/2 lb wild cod fillets
1 tsp chili powder
1/2 tsp cumin
1/4 tsp chipotle powder
1/4 tsp garlic powder
1 Tbs olive oil
2 Tbs lime juice
2 cups rhubarb, 1/4 inch diced
1 jalapeno, seeds removed, diced
1 green bell pepper, 1/4 inch diced
1/4 cup fresh cilantro, chopped
1/3 cup green onions, sliced
1 Tbs raw honey
1 Tbs apple cider vinegar
3 Tbs lime juice
1/4 tsp garlic powder
1/8 tsp cayenne
sea salt, to taste
fresh ground pepper, to taste
1 1/2 cups red or green cabbage, shredded
3 Tbs fresh cilantro, chopped
1 Tbs lime juice
1/4 tsp fresh ground pepper
1/4 cup Creamy Chipotle Cashew Sauce
1. First, make the rhubarb salsa. This can be done the day before to save time if need be. Blanch the rhubarb in boiling water for 15 seconds. That will help retain the vibrant color and nutrients. Drain the rhubarb and allow to cool.
2. Once cooled, combine the remaining ingredients, stir well, and place in the refrigerator until ready to use.
3. Now prep the slaw. The chipotle cashew sauce can also be made in advance. Combine all ingredients in a small bowl, mix well, and place in the refrigerator until ready to use.
4. Preheat oven to 400°F. Line a baking sheet with parchment paper. Mix the spices in a small bowl. Place the cod in a large ziploc bag. Sprinkle the spices over the fish and then drizzle with olive oil and lime juice. Making sure the cod is evenly coated, place the fish on the baking sheet. Bake for about 15 minutes. You will notice the fish will start to flake a little when done. Do not overcook. While the fish is baking, wrap 8 tortillas in foil and bake for about 5-10 minutes, enough to warm them. You can also heat them in a dry skillet over the stove, a couple minutes on each side.
5. The fish will easily break apart into large chunks. Place the pieces into a medium sized bowl. Now assemble the tacos. I like to line the tortilla with a piece of lettuce but that is completely optional. Spread on cabbage slaw, then fish, and top with the rhubarb salsa. Add some avocado and dig in! Makes 8 tacos.