Name: Smoked Fish Tacos with Kiwi Pomegranate Salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 kiwis, peeled and diced small; 1 jalapeno, seeded and diced small; 1/3 cup red onion, diced small; 4 tablespoons pomegranate seeds; ½ bunch of cilantro, chopped; juice of ½ a lime; 3 Baileys Harbor smoked fish fillets; corn tortillas; finishing salt

Recipe

Smoked Fish Tacos with Kiwi Pomegranate Salsa

By Cynthia McConnell
| Photography by Cynthia McConnell
| November 18, 2025

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Smoked Fish Tacos with Kiwi Pomegranate Salsa

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Prep Time 10

Cook Time 5

Total Time 15

Course: Main Course

Ingredients Directions

Ingredients

3 kiwis, peeled and diced small
1 jalapeno, seeded and diced small
1/3 cup red onion, diced small
4 tablespoons pomegranate seeds
½ bunch of cilantro, chopped
juice of ½ a lime
3 Baileys Harbor smoked fish fillets
corn tortillas
finishing salt

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Directions

Kiwi Pomegranate Salsa

In a medium bowl, combine kiwi, jalapeño, red onion, pomegranate seeds, cilantro and lime juice.
Mix with a spoon to evenly combine ingredients.

Smoked Fish Tacos

Pull apart smoked fish fillets into chunks and discard fish skin.
In a warm non-stick skillet, heat corn tortillas and set aside.
Next, assemble the tacos in corn tortillas by first placing smoked fish then spoon the kiwi pomegranate salsa on top of smoked fish.
Finish tacos with a sprinkle of finishing salt and enjoy!

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Cynthia McConnell

Cynthia McConnell is a photographer and recipe developer finishing her Food Entrepreneurship degree at Auguste Escoffier School of Culinary Arts. She is the owner of Wilde and Cynful Photography and has worked with many restaurants across the Midwest to showcase their culinary creations. Having the opportunity to photograph and be a part of creating beautiful dishes brings her so much joy, however the real joy comes from sharing visual stories with her community.

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Serving Northeast Wisconsin

Smoked Fish Tacos with Kiwi Pomegranate Salsa