Fish Tacos with Pomegranate Salsa

Fish taco with pomegranate, herbs, cabbage, white sauce, and 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

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

Pat the fish dry: Removing surface moisture helps create a golden, crispy crust.

Don’t crowd the pan: Cook the fish in batches to maintain heat and make flipping easier.

Let the crust form: Avoid flipping too early. Once the crust forms, the fish will release naturally from the pan.

Storing jicama: Wrap any leftover jicama tightly in plastic wrap and refrigerate for later use.

Nutrition