Salmon Tacos with Roasted Jalapeno Peppers
Next time you're in the mood for tacos, consider this. Salmon! Yes, flaky seared salmon makes for a delicious variation on Taco Tuesday, or any night you want tacos, especially when served with roasted jalapeno peppers and homemade guacamole.
Salmon Tacos with Roasted Jalapeno Peppers
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
Cooking Directions
- 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!
This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/seafood/fish/salmon/salmon-tacos-with-pomegranate-guacamole