Recipes

SALMON TACOS WITH POMEGRANATE GUACAMOLE

A recipe for salmon tacos, pro and perfectly seared, served over heat corn tortillas with guacamole, pomegranate seeds, and roasted jalapeno peppers.

SALMON TACOS WITH POMEGRANATE GUACAMOLE
SALMON TACOS WITH POMEGRANATE GUACAMOLE

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

  1. Make your guacamole first. To a large bowl, add avocados and lime juice. Mash with a fork.
  2. Add cilantro and salt. Mix well.
  3. Taste and adjust for lime juice and salt.
  4. Top with pomegranate seeds and set aside until ready to use.
  5. Next, heat a pan to medium heat and add a bit of olive oil.
  6. 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.
  7. Roughly chop the salmon and divide it between the 6 warmed corn tortillas.
  8. Top with pomegranate guacamole and slices of roasted jalapeno peppers.
  9. Serve!
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