Fish Tacos with Pomegranate Salsa

Fish taco with pomegranate salsa, jicama slaw and a lime wedge

5 from 1 vote

Fish Tacos with Pomegranate Salsa

A fusion of flavors! Fish tacos with pomegranate salsa! A crisp tilapia fillet on a warm corn tortilla, zesty jicama slaw and smothered in a crunchy pomegranate salsa! Perfect for Taco Tuesday!

Prep Time20

Cook Time3

Total Time23

Course: Main Dish

Cuisine: Mexican

Keyword: fish tacos, Fish Tacos with Pomegranate Slaw, seafood taco, tacos

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Pomegranate Salsa:

3 cups pomegranate seeds from 2 large pomegranates, see Notes
1/2 cup lime juice freshly squeezed
3 tablespoons cilantro fresh chopped
1 medium shallot diced
1 jalapeno stemmed, seeded and finely chopped
Salt to taste

For the Jicama Slaw:

2 cups jicama shredded
6 green scallions chopped
1 large lime juiced
1 teaspoon ground cumin
Salt to taste
black pepper to taste

For the fish:

4 tilapia fillets or other firm-flesh fish
Salt to taste
white pepper to taste
2 tablespoons olive oil or vegetable oil
4 corn tortillas warmed
Pomegranate salsa see recipe
Jicama Slaw see recipe
1/2 cup sour cream
1 lime quartered
Cilantro sprigs for garnish

Instructions

For the Pomegranate Salsa:

In a small dish, add the pomegranate arils, lime juice, cilantro shallot and jalapeno. Stir to combine, taste and add salt as needed.
Cover the dish with plastic wrap and refrigerate for 30 minutes before serving.

For the Jicama Slaw:

Peel the jicama and slice it in half. Using a box grater or mandoline, shred enough of the jicama to measure 2 cups, place into a bowl and add the chopped scallions, cumin, and lime juice.
Toss the ingredients to combine, and add salt and pepper to taste. Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours.

To Cook the Tilapia Fillets:

Place the fish fillets on a plate, and pat with paper towels to remove surface moisture. and sprinkle them with salt and pepper.
Set a skillet over medium heat, add the oil, and when it is hot but not smoking, add the fish. Do not crowd the pan. Work in batches. Cook the fish for 2-3 minutes until a crust forms on the bottom. Do not move the fish until a crust forms! Flip the fish over and cook for an additional 2 minutes.
Tip: After placing the fish in the hot skillet, do not move it. Once the crust forms, it will release from the pan easily. To check if it has formed the crust and is ready to flip, give it a gentle nudge with your spatula.
While the fish is cooking, wrap the tortillas loosely in a dampened kitchen towel and place them in a microwave and zap at 30-second bursts until warm and pliable.

To serve:

Place a warm tortilla on each of four plates and add 1/2 cup of jicama slaw and one fish fillet.
Spoon 1/4 cup of pomegranate salsa on the fish and add a dollop of sour cream. Garnish with cilantro sprigs and lime quarters.

Notes

Pat the fish with paper towels to remove surface moisture. This will help with a good crisp crust.

The fish fillets will be easier to turn if you cook the fish in batches so as not to crowd the skillet.

Let a crust form on the bottom of the fish before turning. Otherwise, it will stick and leave a chunk of fish on the skillet. Once the fish forms a crust, it will release by itself.

Wrap unused jicama in plastic wrap and keep refrigerated for another use.

How to remove arils from pomegranates:

Using a sharp paring knife set at an angle about 1/2-inch from the crown, make cuts all around the crown, remove the crown and discard.
Locate the six ridges on the outside of the pomegranate. Make shallow cuts through the skin on each ridge from top to bottom.
With your fingers, gently pry open the pomegranate exposing the ruby arils.
Break the pomegranate into sections and, working with one section at a time, hold it over a bowl and remove the ariels with your fingers. Discard the white membrane.
Repeat the process with the remaining pomegranate.

Nutrition