By posting this recipe, I am entering a recipe contest sponsored by  Pom Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.

If you know me, you know that I am always on the look out for the most delicious taco that I can make! And I don’t want the same as the ones that we always make, I want them to be different. So with a little bottle of Pom Wonderful in my refrigerator, I had my inspiration to create these colorful and delicious tacos! The shrimp with the spicy pomegranate sauce remind me of the famous fire cracker shrimp that I tasted when I was visited Jacksonville, Florida last spring while attending my friend’s birthday celebration!

I admit, I have been slow to add pomegranates regularly in my meals. I am did not even know for a long time that you could eat the entire seed not just the juice around the seed! As a registered dietitian nutritionist, I knew that pomegranates were good for me but I did not even realize just how much until the past six months when I started researching them more in depth and using them in a few recipes.That included eating the entire seed too!

I only very recently bought my very own POM Wonderful bottle and started drinking it with some club soda as something lovely and special for the holidays. I loved it so much, I got another myself bottle!

I did not even realize that each 8 ounce bottle contains 2 whole pomegranates which not only included the fruit but also the skin and rind which provides a special unique blend of antioxidants and polyphenols! That little bottle of juice also has as much potassium as a medium banana which is great to help maintain healthy blood pressure!

Research studies with participants drinking 8 ounces of pomegranate juice a day are being done on muscle strength, memory, cognition, a healthy gut microbiome and more! I am very excited about all this research but I am most excited about the studies being on memory and cognition because this is such an important part of people remaining independent as they get older.

n a preliminary 2013 UCLA study, it was found that a small group of older adults with age-related memory complaints who drank 8 oz. of pomegranate juice daily had increased verbal memory performance and functional brain activity in fMRI testing after just four weeks. *These early scientific results on the impact of pomegranate juice on the brain have not yet been adequately studied. Further clinical research on larger populations is needed to help establish causation and to determine the long term effects of pomegranate on memory and cognition.

Spicy Pomegranate Sauce Served on Shrimp Tacos

Sometimes wrapping one end of soft tacos in foil makes them easier to eat.

Shrimp Tacos with Spicy Pomegranate Sauce

These tacos have a lot going on! The spice and sweet of the tasty pomegranate sauce, the colorful, tart kale and carrot slaw and the salty, creamy of the feta go so well with the shrimp. And then they are topped with a slice of avocado. What a relief to know that something so beautiful and yummy could be so good for you too!

Makes 4 servings at 2 tacos each.

1 pound of large shrimp, peeled, deveined and cleaned (this would be enough for there to be around 3 slices of shrimp per taco)

8 corn tortillas

Olive oil

1-2 teaspoon chili powder

Salt and pepper to taste

Kale Slaw

1 cup kale, sliced thin and massaged for at least 5 minutes

1/2 cup chopped red onion

1 cup shredded carrot

1 lime freshly sqeezed

1/2 tablespoon olive oil

Salt and pepper to taste

Taco Toppings

1/3 cup crumbled feta cheese

1/2 cup chopped cilantro

1 sliced avocado

Pomegranate Sauce for Tacos

The colorful, flavorful sauce is going on top of the shrimp in these tacos.

Spicy Pomegranate Sauce

8 ounce POM Wonderful 100% Pomegranate Juice

1 lime, freshly squeezed

1/2-1 teaspoon of crushed red pepper, depending on how spicy you want to go

1 teaspoon freshly ground coriander seed

1/2 tablespoon olive oil

1 tablespoon tapioca flour or corn starch

1 clove of garlic minced

Salt and pepper to taste

To make the kale slaw: in a medium bowl add kale and salt. Gently knead the kale in your hands for about 5 minutes until it become pliable. Add shredded carrot and onion. Make a dressing with lime juice and olive oil. Pour the dressing into the slaw and let set about 30 minutes.

To make spicy pomegranate sauce: heat the oil in a sauce pan and gently whisk in the flour or starch in the oil. Add the juice a little at a time and mix into the starch and oil mixture. While the sauce is cooking add crushed red pepper, minced garlic, salt and pepper to taste. Allow sauce to cool.

To broil shrimp:

On a cookie sheet add shrimp and gently toss with a little olive oil, chili powder, salt and pepper to taste. Place in the oven and broil for about 4 minutes and toss then broil an additional 3-4 minutes. Shrimp is cooked when it becomes opaque and pink.

To assemble tacos:

Heat corn tortillas in foil in oven or in microwave according to directions. Add to the plate. Place 3 shrimp on tortilla. Pour 2 tablespoons of spicy pomegranate sauce over shrimp. Add a tablespoon of kale and carrot slaw. Top with crumbled feta, avocado and sprinkle with chopped cilantro.

I love helping family, friends and clients choose food that they enjoy to benefit their health! That is one of my favorite roles as a registered dietitian nutritionist living in Asheville: finding food ideas that work!

I hope that you love this new taco creation and it becomes part of your Taco Tuesday and Taco Any Day line up! I also hope that you find lots of creative ways to get your 8 ounces of pomegranate juice a day and I know that all of these great ideas from my friends at with the Recipe Redux will be a great source of inspiration! Enjoy!



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