Cornmeal Crusted Fish Tacos with Rhubarb Salsa

Ingredients

• 1 1/2 cups rhubarb, cut in a 1/4-in. dice (about 2 medium stalks)
• 1/3 cup finely minced spring onion, (or scallion)
• 1 jalapeno, seeded and minced
• 1/2 cup pickled cocktail onions, halved
• 2 tsp honey, plus more to taste
• 3 tbsp cider vinegar, divided (1 tbsp for the salsa, 2 tbsp for the
• kosher salt
• chipotle powder, or cayenne
• 1/4 cup yellow cornmeal
• 5 tbsp olive oil, divided (4 tbsp for the fish, 1 tbsp for the onions)
• 1 lb white fish, (cod, tilapia, halibut), cut in 2-in. to 3-in. stripcs
• 1 large sweet onion, thinly sliced
• 8 soft corn tortillas
• 2 tbsp chopped cilantro, plus more for sprinkling