Pomegranates, with their rich vibrant red color, makes them one of our favorite ingredients to work with, adding just the right amount of sweetness to balance their tart undertones. While pomegranate makes a classic addition to fall dishes like our go-to roasted eggplant, blogger Erin Scott is showing us that those little pomegranate arils enhance just about everything! These tacos are utterly divine, breaking the rules on what can be thrown into a warm corn tortilla.

Erin is a talented home cook, photographer, and Berkeley dweller with an obsession for great food. Joy, freshness, and seasonal abundance are the magical combination that make the meals found on her foodie blog, Yummy Supper so delightful. With her new gluten-free cookbook of the same name just hitting shelves, these tacos are the epitome of what the book has to offer – family-friendly meals built upon seasonal, vibrant, natural ingredients. Here’s Erin with a few notes on these killer tacos…

Otis, our gregarious middle-schooler, loves his independence. He feels totally at ease roaming our Berkeley neighborhood with his buddies. At the end of every week, the dudes ride their bikes all over town to celebrate “Bro Friday.” After an epic ride, the guys are starving, and sometimes the hungry hoard ends up at our house. Thanks to their time spent at the Edible Schoolyard, the “bros” are excellent helpers in the kitchen: They gamely whip up corn tortillas from scratch, and Otis had the idea for pomegranate salsa. Gotta love teenage boys who scarf fish tacos and love to cook! These tacos make a fantastic meal on their own, or they can serve as a delectable part of a bigger spread. Warm black beans, Quick-Pickled Onions, and a simple arugula salad with Citrus Garlic Dressing (all recipes in the book!) make for quite a feast. Fish tacos are a good way to feed any crowd of friends, family, or middle-school dudes.

Fish Tacos topped with Pomegranate Salsa
serves 4


For the salsa:
11/4 cups fresh pomegranate seeds (from 1 big pomegranate)
1/4 cup freshly squeezed lime juice
2 tablespoons chopped fresh cilantro (include the stems, where much of the flavor resides)
2 tablespoons diced shallot or red onion
1 jalapeno chile pepper, finely chopped (optional)
Sea salt

For the fish:
3 tablespoons olive oil
Juice of 3 limes
Sea Salt
Freshly ground white pepper
1 pound tender white fish, like rock cod or tilapia

For serving:
12 corn tortillas, warmed
1/2 cup creme fraiche
2 limes, quartered
Handful of fresh cilantro leaves


For the salsa:
Combine the pomegranate seeds, lime juice, cilantro, shallot or onion, jalapeno (if desired), and salt to your liking. Let the flavors mingle for at least a half hour before serving.

Prep the fish:
In a shallow bowl or baking dish, mix the olive oil, lime juice, a sprinkling of sea salt, and ground white pepper to taste. Give everything a stir and then add the fish fillets to the party. Let the fish marinate for 15 to 20 minutes only.

Heat a large skillet over medium-high heat. (I don’t add any oil to the pan when I cook the fish. I make sure my skillet is nice and hot, and a little bit of oil from the marinade clings to the fish, keeping it from sticking.) Cook the fish for 2 to 3 minutes per side, until tender and flaky.

Serve the fish on warm corn tortillas, with the pomegranate salsa, a drizzle of creme fraiche, quartered limes, and a few cilantro leaves.

Tip: If you are a huge fan of pomegranates, you may want to consider doubling this salsa recipe.

Copyright: Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore (Rodale Books) by Erin Scott.

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