Go Back

Father's Day Rhubarb Ginger Fish Tacos

Delicious fish tacos topped with a tangy rhubarb ginger salsa, perfect for celebrating Father's Day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Fish
  • 1 lb white fish fillets (such as cod or tilapia) skinless
  • 1 tbsp olive oil for grilling
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Rhubarb Ginger Salsa
  • 1 cup rhubarb diced
  • 1 inch fresh ginger grated
  • 1 tbsp honey or agave syrup
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp cilantro chopped
  • 1 pinch salt to taste
Taco Assembly
  • 8 small corn tortillas warmed
  • 1 avocado sliced for topping
  • 1 cup cabbage shredded, for topping

Method
 

Prepare the Fish
  1. Preheat the grill to medium-high heat.
  2. Rub the fish fillets with olive oil, salt, and black pepper.
  3. Grill the fish for about 3-4 minutes on each side, or until cooked through and flaky.
Make the Salsa
  1. In a mixing bowl, combine diced rhubarb, grated ginger, honey, lime juice, chopped cilantro, and a pinch of salt.
  2. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
Assemble the Tacos
  1. Place grilled fish on each warmed tortilla.
  2. Top with rhubarb ginger salsa, sliced avocado, and shredded cabbage.
  3. Serve immediately and enjoy!

Notes

These tacos are best served fresh. You can adjust the sweetness of the salsa by adding more or less honey according to your taste.