clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Fish Tacos with Pomegranate Salsa

  • Author: Misfits Market


Serves 4




  • 2 pound fillet of locally-caught/sustainably-sourced white fish like cod, seabass, or pollock
  • 2 teaspoons extra-virgin olive oil
  • 8 small corn or flour tortillas
  • 1 cup sour cream
  • 1/4 teaspoon cumin
  • Zest and juice of 1/2 a lime
  • 1/2 line, juiced and zested
  • Kosher salt to taste
  • Cracked black pepper to taste

Pomegranate Salsa:

  • 1 ruby red grapefruit, peeled and cut into segments
  • 1/2 cup pomegranate arils (or diced mango)
  • 1/4 cup red onion, minced
  • 1/2 cup mint leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/2 jalapeño, seeded and minced
  • Juice of 1 lime
  • Kosher salt to taste


  1. Preheat oven to 375 degrees.
  2. Season fish with salt and pepper and drizzle olive oil over top. Roast for 8-10 minutes or until baked and the fillet easily flakes with a fork.
  3. Warm tortillas in a skillet for 2 minutes on each side.
  4. Whisk sour cream with cumin, lime juice and zest, and season with salt and pepper.
  5. Mix all salsa ingredients together and season with salt and pepper.
  6. To serve: Place 2-3 ounces of fish in each tortilla. Top with salsa and lime crema. Enjoy!