Gimme Some Oven

Fish Tacos with Blueberry-Almond Salsa

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Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! | gimmesomeoven.comThis post is sponsored by Blue Diamond Almonds.

Sooo, I just realized this is our third blueberry post on the blog within a week. Are we all ok with that?

I’m definitely ok with that.

Today’s post is a little different than your typical blueberry dessert, though. Today we’re mixing savory with sweet, citrus with some heat, protein from fish with protein from almonds. Oh, and all of these ingredients just so happen to be extra vibrant and colorful, making these some of the prettiest tacos I’ve ever made. Not to mention, some of the tastiest.

Who wants some fish tacos with blueberry-almond salsa?!

Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

Yes, this recipe happens to fall under the list of random ideas that come into my head at midnight, while laying in bed dreaming up what to make the next day. (Food bloggers have some weird dreams.)  I admitted in Friday’s post that I tend to be a bit of a blueberry hoarder, so I was thinking about how I could use up my latest pint in a more savory sort of recipe. And all of a sudden, the idea came to me — blueberry salsa!

Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

Even better, blueberry-almond salsa. I’ve been obsessed with trying to sneak extra protein into all of my meals lately, and all of my snacks in between. (Hellooooo, Blue Diamond Almonds‘ new sriracha flavor that I am obsessed with.)  And since blueberries and almonds happen to pair well together, I thought I’d try adding some in along with a little lemon (instead of lime) juice, that also pairs extra well with blueberries.

The result?

Let’s just say that I ate the leftover salsa from this recipe with a spoon straight out of the bowl. SO GOOD.

Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

Turns out that it’s also amazing in fish tacos!

Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

I went ahead and paired mine with some simple tilapia, seasoned with lots of salt and pepper and cumin and a little bit of lemon juice, and folded everything up in some corn tortillas. (You could use flour tortillas, but I love the taste of corn and they’re also gluten-free.)

I considered drizzling on some sort of sauce or some cotija cheese — both of which would probably be lovely — but frankly, I thought the fish and salsa stood well on their own. The fish was perfectly cooked, mild, and flaky. The salsa was the perfect mix of sweet and savory and spicy (with the jalapeno), plus those fresh blueberries were juicier than any sauce. And when folded together in a warm corn tortilla? Let’s just say it was my kind of taco heaven.Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

So good, and so good for you. And hey, another excuse to eat salsa — I’ll take it! :)
Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

So grab some blueberries and make a batch of these babies soon!

Also, if you need any more blueberry inspiration, we happened to post a round-up of 15 Blueberry Recipes yesterday. Not obsessed at all… :)

Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

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Fish Tacos with Blueberry-Almond Salsa

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This recipe for Fish Tacos with Blueberry-Almond Salsa is quick and easy to make, full of healthy and protein-packed ingredients, naturally-gluten free, and it’s perfectly sweet and savory and delicious!



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
  • 810 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)


To Make The Fish Tacos:

  1. Season both sides of the fish with a few generous pinches of salt and pepper.
  2. 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. Place two corn tortillas together, then fill with the flaked fish and blueberry salsa.  Serve immediately, garnished with lemon wedges if desired.
  4. *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.

To Make The Blueberry-Almond Salsa:

  1. 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.)

This is a sponsored post in collaboration with Blue Diamond Almonds. I am partnering with them to bring you more delicious almond recipes this year, and all opinions are my own as always. Thanks for supporting the brands who help make this site possible!Fish Tacos with Blueberry-Almond Salsa -- perfectly sweet and savory, naturally gluten-free, and SO GOOD! |

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42 comments on “Fish Tacos with Blueberry-Almond Salsa”

  1. I think I went through a week of 3 blueberry recipes in a row I am DEFINITELY okay with it.
    I am also VERY ok with fruity, fish goodness with those perfectly crunchy almonds. GET AT ME. Pinned!

  2. WE pick our own blueberries because I eat so many, but can eat all I want in the patch! But they’re only about 2 bucks a pound to pick your own and we try to pick 20 pounds!!!! Wife says I’m going to turn into a big, fat blueberry, but I’m tall and skinny so I doubt it. (but you never know) 

    • Tom, that’s amazing, you just might love blueberries even more than we do! Don’t turn into a blueberry like Violet Beuregarde though!

  3. This is such a good idea and just perfect for summer! Can’t wait to try it :) I love anything that gives me an excuse to eat fish tacos.

  4. Hey Ali,

    thanks for coming with such an amazing recipe. No matter how many times you post strawberry recipes, I’m always ok with that :)

    • Thanks, Veronica! We do love our berries, and are a little obsessed at the moment. ; p

  5. Love this! A few years ago I did a blueberry watermelon salsa that’s still one of my favorites. I think fruit in dinner recipes is truly an underutilized combination.

    • Thanks, Lindsay! Blueberry watermelon salsa? That sounds AMAZING. We are definitely going to need to try that. We hope you enjoy the tacos! : )

  6. MAJOR fish taco lover! My first one was in Hawaii in a very small town on Kauai. I was immediately hooked.
    I love the salsa

    • Us too, Carol! And oh to go to Hawaii and eat fish tacos…*sigh* We hope you enjoy these! : )

  7. These sound amaaaazing!  I LOVE their salt and vinegar almonds so much!

  8. I bet the almonds add an amazing crunch, and the blueberries are such a creative idea!

  9. Thanks a lot for sharing this nutritious and delicious recipe. :)

  10. Love that you added almonds to tacos – I am all for blueberry week!

  11. Love that salsa! Blueberries are so good right now!

  12. Blueberry salsa?  At first it sounds weird but now I’m all like “duh, that sounds delicious!”.  Definitely intrigued, can’t wait to try this one!

  13. What a fun, creative, and yummy recipe!

  14. Wow – what a great idea! I will definitely be making these. Beautiful photos too!

  15. Such a new idea! I love it. Totally inventive!
    And it looks delicious, fresh, bright and packed with flavour.

  16. YUM! That salad on top sounds + looks delicious. 

    Josh | The Kentucky Gent

  17. OMG! These tacos look fantastic!!!

  18. this looks so fresh and delicious!!! gonna try it out soon for sure :)

  19. I made these last night for dinner and added diced grape tomatoes in the salsa and they were delish! i just had leftovers for lunch and I think the salsa is better day 2! Thanks for an easy and delicious recipe!!

  20. Oh my gracious – made these tonight. They might just be the world’s most perfect summer fish tacos. I would never think to put blueberries in tacos, but they totally worked! 

    • We’re so glad you loved them, Elizabeth! Thanks for giving the recipe a try!

  21. Bring on the blueberry recipes! No complaints from me. These tacos look incredible. And I’m obsessed with all of Blue Diamonds new flavors!

  22. Could I substitute salmon fillets instead of a white fish for this recipe? And do you know if it is possible to create a glaze for fish using flavoured vodka? I received two bottles of vodka one blueberry and one raspberry, but I don’t drink alcohol and can’t find any cooking recipes that use the flavoured kind of vodkas.