Fish Tacos with Blueberry-Almond Salsa
Ingredients
Fish Tacos Ingredients:
- 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper or catfish would also work)
- salt and pepper
- 1 tablespoon olive oil
- 8-10 small corn* or flour tortillas, warmed
- 1 batch blueberry-almond salsa (see below)
Blueberry-Almond Salsa Ingredients
- 2 cups fresh blueberries
- 1/2 cup roughly-chopped Blue Diamond Almonds (I used Blue Diamond Salt & Vinegar Almonds)
- 1/2 cup roughly-chopped fresh cilantro leaves, loosely packed
- 1 tablespoon freshly-squeezed lemon or lime juice
- 1 avocado, peeled, pitted and finely chopped
- 1 jalapeno, stem removed, seeded, and finely chopped
- half of a small red onion, peeled and finely chopped
- (optional: 1-2 teaspoons honey, if needed to sweeten)
Instructions
- 1
To Make The Fish Tacos:
- 2
Season both sides of the fish with a few generous pinches of salt and pepper.
- 3
Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-3 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
3 min - 4
Place two corn tortillas together, then fill with the flaked fish and blueberry salsa. Serve immediately, garnished with lemon wedges if desired.
- 5
*If using corn tortillas, I recommend warming them first in a saute pan. Heat the pan over medium-high heat, then add one tortilla at a time, cooking for 30-60 seconds per side until it is warmed and the edges slightly begin to brown. OR, you can warm them in the microwave wrapped in a damp towel. Use immediately.
- 6
To Make The Blueberry-Almond Salsa:
- 7
Toss all ingredients together until combined. If you would like a sweeter salsa, feel free to stir in some honey. (The honey will mix in better if it is slightly warmed up.)
