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Let’s skip the deep fryer and get straight to the good stuff: pan-seared fish, crisp jicama slaw, and a lime-loaded pomegranate salsa that pulls its weight.
These fish tacos are bright, juicy, and full of crunch without trying too hard. Wrap it up in a warm tortilla, add a smear of sour cream, and call it dinner. Fast, fresh, and absolutely worth the paper towel blot on the fish.
Here’s Why This Pomegranate Salsa and Fish Taco Recipe Works
Fresh and bright: The pomegranate salsa brings a juicy pop of sweetness and acidity that wakes up the whole taco.
No fryer nonsense: The fish gets a golden crust right in the skillet. This recipe is quick, clean, and totally weeknight-friendly.
Crunch included: Jicama slaw adds just the right snap to balance the soft fish and warm tortilla.
Make-ahead friendly: The salsa and slaw can chill in the fridge, so all that’s left is searing the fish and assembling.
If you’ve got extra tilapia on hand, our Blackened Tilapia is a fast, flavor-packed way to use it.
Recipe Tips
Let that crust form: Don’t poke or prod. Flip the fish only when it naturally releases from the pan. That’s your cue it’s ready.
Pat it dry: Blotting the fillets helps them sear instead of steam. Moisture = mush, and no one wants that.
Cook in batches: Crowding the pan tanks the heat and kills the crust. Give those fillets some elbow room.
Shred jicama evenly: A box grater or mandoline gives you uniform strands that stay crisp and don’t clump.
Chill the salsa: A 30-minute rest in the fridge lets the flavors settle in and turn up the brightness.
If you want more quick fish dinners, try our rockfish recipe or our grilled swordfish.
Craving something cozy instead? Try our Instant Pot Taco Soup. It’s hearty, flavorful, and comes together with almost no effort.
If you’re in the mood for something with a little more heat, check out our Blackened Shrimp Tacos. They’re bold, smoky, and just as weeknight-friendly.
Taco Night, Upgraded
These fish tacos are proof that dinner doesn’t need to be complicated to be crave-worthy. You’ve got flaky, golden fish, bright pomegranate salsa, and crisp slaw, all wrapped up and ready in less time than it takes to hunt down a takeout menu.
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Fish Tacos with Pomegranate Salsa
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Ingredients
- 4 tilapia fillets, or other mild, firm white fish like cod, mahi-mahi, or snapper
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons olive oil, or vegetable oil
- 4 corn tortillas, warmed
- ½ cup sour cream
- 1 to 2 fresh limes, quartered
- Pomegranate Salsa, see recipe
- Jicama Slaw, see recipe
Instructions
- Prep the Fish: Pat the fillets dry with paper towels. This helps them sear instead of steam. Sprinkle both sides with salt and pepper.
- Sear the Fish: Set a large skillet over medium heat and add the oil. When the oil is hot but not smoking, add the fish fillets in a single layer (work in batches if needed to avoid crowding).
- Cook undisturbed for 2–3 minutes, until a golden crust forms and the fish releases easily from the pan. Flip and cook for another 2 minutes, or until the fish is opaque and cooked through. Tip: Don’t move the fish around while it sears. If it sticks, it’s not ready to flip.
- Warm the Tortillas: Wrap the tortillas in a damp kitchen towel and microwave in 30-second bursts until warm and pliable.
- Assemble the Tacos: Place a warm tortilla on each plate. Top with jicama slaw, a piece of seared fish, and a generous spoonful of pomegranate salsa. Add a dollop of sour cream and serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What a splendid meal! That fish is so perfectly crunchy.
Angie
http://angiesrecipes.blogspot.com
Thank you, Angie…It is a super crunchy crust and a delicious fish taco.