Salmon Tacos with Pomegranate Guacamole
A recipe for salmon, seasoned and perfectly seared, served over warmed corn tortillas with guacamole, pomegranate seeds and roasted jalapeno peppers.
Taco night, my friends! You don’t have to wait for Tuesday for tacos. Seriously, tacos are perfect for any night of the week. Tacos have been a staple in our house for years.
They always satisfy and they’re so darned easy to put together. For me, half the fun is putting together the fixings, like whipping up the guacamole, shredding the cheese, roasting the jalapeno peppers. So many outstanding options available to you.
If you’re looking for something just a little different, I present to you this recipe: Salmon Tacos!
Salmon Tacos? Yes! Salmon Tacos. You might not automatically think SALMON for your next taco night, but you should. Sure, maybe FISH TACOS might pop into the brain, but most people think tilapia or some other white fish.
Nothing wrong with that AT ALL, but next time consider this wonderfully flaky pink fish. We cook with salmon all the time. It’s one of my personal go-to’s.
You don’t need to go crazy with fixings for this recipe. The salmon alone is DANG delicious, so I paired it with a recipe we made recently – Pomegranate Guacamole.
Check this out.
We LOVE this guacamole. The recipe is the result of a visit to a cool Mexican restaurant while visiting Phoenix, Arizona, called El Barrio.
They had this pomegranate guacamole on the menu that we decimated in about 5 minutes. I had to make my own version. So good! The pomegranate seeds pop in your mouth with a cooling burst of tart and sweet citrus flavor.
Finish off the salmon tacos with some quickly roasted jalapeno peppers and just a bit of cilantro and you’re good to go. Filing this one under Quick and Easy recipes, too, because you can do all of this in half an hour or less.
Time toget cooking!
I’ve recently fallen head-over-heels in love with pomegranate guacamole and want it on everything. Good thing Mike is creative and said, “Well, then, how about on salmon tacos?” What a great combination, a perfect marriage of flavors.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 8 ounces salmon – a thin salmon fillet is perfect
- 1 teaspoon ancho powder
- 1 teaspoon Spanish paprika
- ½ teaspoon ground cumin
- 6 corn tortillas warmed
- Roasted jalapeno peppers sliced, for serving
- 2 avocados peeled and pitted
- 1/4 cup fresh cilantro chopped + more as needed
- Juice from half a lime
- 1/2 teaspoon sea salt
- Seeds from 1 pomegranate
Make your guacamole first. To a large bowl, add avocados and lime juice. Mash with a fork.
Add cilantro and salt. Mix well.
Taste and adjust for lime juice and salt.
Top with pomegranate seeds and set aside until ready to use.
Next, heat a pan to medium heat and add a bit of olive oil.
Rub down the salmon on each side with ancho powder, paprika and cumin. Sear each side of the salmon about 3 minutes per side, or until salmon is cooked through.
Rough chop the salmon and divide it between the 6 warmed corn tortillas.
Top with pomegranate guacamole and slices of roasted jalapeno peppers.