Fish Tacos with Rhubarb-Pineapple Salsa

INGREDIENTS

2 cups

finely diced rhubarb (about 8 ounces)

1 cup

finely diced pineapple

1/2 cup

finely diced red onion

1/4 cup

pepper jelly or peach preserves

medium jalapeño, very finely chopped (remove the seeds for less heat)

1/2 tsp

kosher salt

1/4 cup

coarsely chopped fresh cilantro leaves

1 lb

skinless catfish or other thin, mild fish fillets, cut in half crosswise

1/2 cup

Wondra or all-purpose flour

1/4 cup

fine cornmeal or corn flour (masa)

1 tbsp

chile powder, or to taste

1/2 cup

mayonnaise

3 tbsp

freshly squeezed lime juice

small flour tortillas, warmed