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5 from 1 vote

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.

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: coleslaw recipe, salmon
Servings: 6
Calories: 220kcal

Ingredients

  • 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

FOR THE POMEGRANATE GUACAMOLE

  • 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

Instructions

  • 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.
  • Serve!

Nutrition

Calories: 220kcal | Carbohydrates: 17g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 233mg | Potassium: 572mg | Fiber: 6g | Vitamin A: 445IU | Vitamin C: 9.7mg | Calcium: 34mg | Iron: 1.2mg