This recipe needs little introduction because, tacos. Is there ever a bad time to eat tacos? Have your ever had a bad taco? Not only are they easy to prep but they are so freakin tasty! And talk about versatile! You can put literally anything in a taco and it’ll be delicious. And the more creative you can be, the tastier your tacos are. Like my Slow Roasted Salmon Tacos with Pomegranate-Cape Gooseberry Relish! This early Fall recipe is light, bright in flavor, and oh so satisfying. Plus, if you have extra time, you can wow the pants off your dinner guests and make your own corn tortillas. Check out my recipe for homemade tortillas here!
This recipe gets most of its zing from the relish. The sweet and tart pomegranates work so well with the cape gooseberries (a relative of the tomatillo!) I found! No cape gooseberries? You can either leave them out (and bump up the other ingredients) or add in a nice Granny Smith apple. To balance all of that crunchy relish, I like to add a nice acidic crema to the mix. Just add your favorite citrus juice and zest to a cup of yogurt and bam, easy crema. And the salmon. Ohhhh the salmon is the pièce de résistance. If you’ve never had slow roasted salmon before you’re really missing out. And I bet those who don’t even like salmon would like this version. Slow roasting your salmon not only tames that fishy smell but leaves you with a luscious, almost creamy interior. Its perfect with the crunch of the relish and creamy crema.
Im telling you, this Slow Roasted Salmon Tacos with Pomegranate-Cape Gooseberry Relish is a must try. Its a one of a kind fish taco. It’s a party in your taco. It’s the taco that’ll warm your new Fall-weathered heart. It’s just a freakin good taco, yo. I hope you enjoy 🙂