Fish Tacos with salsa

Via Refinery 29, easy fish taco recipe via kitchen konfidence

Ingredients
For the salsa 
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 tsp honey, plus more to taste
3 tbsp cider vinegar, divided (1 tablespoon for the salsa, 2 tablespoons for the onions below)
Kosher salt
Chipotle powder (or cayenne)For the fish tacos 
1/4 cup yellow cornmeal 5 tbsp olive oil, divided (4 tbsp for the fish, 1 tbsp for the onions)
1 pound white fish (cod, tilapia, halibut), cut in 2- or 3-inch strips (no need to be precise here)
1 large sweet onion, thinly sliced
8 soft corn tortillas
2 tbsp chopped cilantro, plus more for sprinkling

 

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