Name: Fish Tacos with Blueberry-Almond Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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); 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)

Description

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!

Ingredients

Scale

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)

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Instructions

To Make The Fish Tacos:

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

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.)