Jerk Salmon Tacos with Kiwi Pomegranate Salsa
These Jerk Salmon Tacos have tender jerk-marinated salmon that's topped with juicy salsa, jalapeño goat cheese crumbles, cilantro, and fresh limes.
Servings: 16 servings
Calories: 156kcal
Ingredients
For the Jerk Salmon
- 2 garlic cloves minced
- 1 habanero or jalapeno pepper cored, seeded or minced
- 1 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp light brown sugar
- 1 1/2 tsp soy sauce
- 1 tsp lime zest
- 1 tsp orange zest
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 4 salmon filets 5-6 ounce size each
For the Kiwi Salsa
- 4 kiwis peeled, cored and diced
- 1/2 avocado diced
- 1/4 cup pomegranate seeds
- 1/4 cup frozen or fresh roasted corn defrosted if frozen
- 1 tbsp diced green chiles mild or hot
- 1 tbsp fresh cilantro chopped
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 tsp extra virgin olive oil
- salt and pepper to taste
To assemble
- 16 corn tortillas
- fresh cilantro, chopped
- goat cheese crumbles optional (we used jalapeno flavored)
- lime wedges
Instructions
For the Jerk Salmon
- Mix all the ingredients, except the salmon, together in a medium bowl.
- Pat dry the salmon filets with paper towels. Place them skin side down in a large resealable container.
- Pour the mixture over the top of the salmon and spread evenly.
- Cover and refrigerate the salmon for at least 2 hours, but up to 8.
- When ready to cook, remove the salmon from the fridge and allow it to come to room temperature (about 30-45 minutes) then preheat the oven to a low broil and position a wrack at the highest point in the oven (closest to the broiler).
- Transfer the salmon to a parchment paper lined baking sheet. Place the baking sheet under the broiler then watch closely and carefully as it cooks. After about 3 minutes of broiling, begin checking for doneness. Broil until the salmon flakes apart when you touch it gently, 4 to 8 minutes.
- Remove from the oven and allow to cool for 5 minutes.
For the Kiwi Salsa
- In a medium bowl, combine all of the salsa ingredients and toss to combine.
- Cover and refrigerate until ready to serve.
For Assembly
- If desired, warm up your tortillas on a large cast iron skillet over high heat. About 30 seconds on each side should do. Alternatively, tortillas can be heated over open fire or on a baking sheet in the oven at a low temperature.
- Assemble each taco by layering the meat from half a filet of salmon, a heaping tablespoon or two of salsa, freshly chopped cilantro, and a pretty nice serving of jalapeño goat cheese crumbles onto each tortilla.
- Squeeze fresh lime juice over the top and serve!
Notes
Storage
For the Salmon:
Leftover salmon should be refrigerated within 2 hours of having been cooked. Store your leftovers in an airtight container where it will keep for up to 3 days.
Tip: It’s best to reheat salmon in the oven! To do so, preheat the oven to 275 degrees and place the fish on a parchment paper-lined baking sheet. Heat for 10-15 minutes, or until the internal temperature reaches 130 degrees.
For the Salsa:
Because this salsa contains avocado, which oxidizes very quickly, it won’t keep for very long. Store any leftovers in an airtight container in the refrigerator for 1-2 days. Watch out for brown spots on the avocado or milky-colored liquid at the bottom of the bowl.
Nutrition
Calories: 156kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 1mg