• 2 avocados
  • ¼ cup chopped fresh cilantro
  • juice from half a lime
  • ½ tsp salt
  • seeds from 1 pomegrante
  • 1 tsp ancho powder
  • 1 tsp Spanish paprika
  • ½ tsp ground cumin
  • olive oil
  • 8 oz salmon
  • 6 corn tortillas, warmed
  • sliced jalapeño peppers, optional


  1. Using a fork, mash avocados with lime juice in large bowl. Add cilantro and salt. Mix well. Taste. Adjust for juice and salt. Top with seeds. Set aside. Combine ancho powder, paprika, and cumin in small bowl. Set aside. Heat pan to medium heat. Add a bit of oil. Rub salmon, on each side, with spice mixture. Sear, about 3 minutes, on each side, or until cooked through. Rough chop salmon. Divide among tortillas. Top with guacamole and jalapeños. Serves 2–3.

Recipe Notes

Wine Recommendation—Tassel Ridge Steuben—This salmon taco recipe has a lot of flavors, and it calls for a wine with moderate body as a complement. Made entirely from Steuben grapes, Steuben from Tassel Ridge Winery will work perfectly. Steuben is a light, fruity, semi-sweet rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish. Serve chilled.—Bob Wersen, Owner, Tassel Ridge Winery