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5 from 1 vote

Fish Tacos with Blueberry-Almond Salsa

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: gluten free
Servings: 4 servings

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

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.)