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  • 2 avocados
  • juice from half a lime
  • ½ tsp garlic salt
  • 1–2 Tbsp chopped green onion
  • 1 Tbsp finely chopped jalapeño, optional
  • ¼ cup chopped fresh cilantro
  • seeds from 1 pomegrante, or about 1 cup
  • 1 tsp ancho powder
  • 1 tsp Spanish paprika
  • ½ tsp ground cumin
  • olive oil
  • 8 oz salmon
  • 8 corn tortillas, warmed


  1. Mash avocados in large bowl. Add lime juice, salt, onion, cilantro, jalapeño, and salt. Mix well. Adjust juice and/or salt to taste. Top with seeds. Set aside. Combine ancho powder, paprika, and cumin in small bowl. Rub salmon, on each side, with spice mixture. Heat pan to medium heat. Add enough olive oil to lightly coat bottom of pan. Add salmon. Sear, about 3 minutes, on each side, or until cooked through. Break salmon into chunks. Divide among tortillas. Top with guacamole and jalapeños. Serves 3–4.

    Chef’s Note—For even more flavor and some greens, add Tassel Ridge Cabbage Slaw (recipe below) to Tacos before topping with Pomegranate Guacamole.

Recipe Notes

Wine RecommendationRockets Glare Rosé®

Rockets Glare Rosé® is a sweet rosé with cherry on the nose, bright red cherries on the palate, and green apple on the finish. Made from Sabrevois and La Crosse grapes grown in our Mahaska County, Iowa, vineyards, pair Rockets Glare Rosé with your favorite spicy foods. Serve chilled.