Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Preparing your Grilled Salmon Tacos with Pomegranate-Jalapeño Salsa: -Rinse the salmon filets under cold water and gently pat them dry with paper towels. -Taco time. Add a little salmon to each tortilla, and top with a generous amount of sprouts and salsa. Finish with a sprinkling of goat cheese.

Salmon is seasoned with Mexican spices then grilled for a light char, then it's flaked into pieces and served over tacos For the avocado salsa: In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning. The sweet and spicy salsa is the perfect topping for salmon. Place the rest of the ingredients in a bowl. You can Cook Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

It's 1/2-3/4 lb of skinless salmon fillet (2 large filets).
It's 1 1/2 of limes, divided.
Lets Go Prepare 1 of chipotle peppers canned in adobo, seeded and finely chopped.
It's 1 tbsp of adobo sauce from the chipotle can.
It's 1 tsp of pure maple syrup.
It's 2 cloves of garlic, thinly sliced.
It's of Kosher salt.
It's 1/4 pound of Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts).
What You needis of Fresh ground pepper.
Lets Go Prepare 8 of corn tortillas.
What You needis 2-3 ounces of goat cheese, crumbled.
What You needis of Salsa.
It's 1 1/4 cups of pomegranate arils.
What You needis 1/4 cup of minced red onion.
What You needis 1 of jalapeno, seeded and finely chopped.
What You needis 1/4 cup of cilantro leaves.
Lets Go Prepare of Juice of ½ lime.
It's 1 pinch of kosher salt.

Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! They're easy to make, naturally gluten-free. Grilled spicy salmon, smoked tomato salsa, and cabbage slaw fill corn tortillas for unique fish tacos that are sure to be a hit. Score an "X" on the bottom of the tomatoes and brush the vegetables (tomatoes, jalapeño, red onion) for the salsa with olive oil and sprinkle with salt.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa instructions

Prep time!.
Rinse the salmon filets under cold water and gently pat them dry with paper towels. Place the fish in a large Ziploc bag..
In a small bowl, combine the juice of 1 lime, the chipotle pepper, adobo sauce, maple syrup, and sliced garlic. Pour the mixture into the bag with the salmon. Seal the bag, removing as much air as possible, and gently squish the fish around to coat with marinade. Marinate for 30 minutes at room temperature, turning the bag over once halfway through..
Meanwhile, place the sliced Brussels sprouts in a mixing bowl. Add the juice of the remaining ½ lime, and a good pinch of salt and fresh ground pepper. Toss to combine. Briefly set aside..
Make your salsa. Combine all the ingredients for the salsa and toss to combine. (If you’re into spice, leave a few seeds in your jalapeño.) Refrigerate until ready to use..
Pre-heat a lightly oiled grill (pan) over medium-high heat. When hot, add the salmon and cook for about 4 minutes per side until cooked through and lightly charred on the outside. Transfer salmon to a cutting board and flake with a fork. (I like to leave some larger chunks.).
Warm the tortillas. You can do this in your microwave, or throw each tortilla directly on your burner for a few seconds per side..
Time to assemble your tacos. Add a little salmon to each tortilla, and top with a generous amount of sprouts and salsa. Finish with a sprinkling of goat cheese. Serve with lime wedges if you like..
Enjoy!.

In a large bowl combine all of the ingredients for the salsa and stir together until combined. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas. Grilled Salmon Soft Tacos. this link is to an external site that may or may not meet accessibility guidelines. Grilled Salmon Tacos w/ Mango Salsa. Includes salmon fillets, pineapple, tomatoes, jalapeno chilies, purple onion, chopped cilantro, lime, cumin, salt.