Living in California while going to school my roommate and I would go surfing all the time. After a wild time of paddling out to the break line and shredding it for hours we would be starving. It was tradition to go to Wahoos where I became hooked on fish tacos.
I was never a fan of fish. You could do anything you wanted to try to get me to eat it and it wouldn’t work, but those fish tacos were life changing. Being summer and wanting to get back on the board I was thinking about fish tacos the other day. Thank goodness for Pinterest giving plenty of ideas on how to make your own.
I came across the amazing Fish Tacos with Blueberry – Almond Salsa recipe from Gimme Some Oven. Fruit salsa and fish? It sounded so weird, but I was willing to give it a try. Turns out it pays off to try new things. I also am not the best at cooking fish, so for me it was easier to go to the store and purchase a breaded tilapia that had the instructions on how to cook it. Really, whatever can make making dinner easier I am all for it.
The great thing about this salsa is that the blueberries don’t really take over the flavor because it is complimented with the cilantro and jalapeños. Personally I would say this is a health nuts dream because it’s full of antioxidants, good fats and spices to increase metabolism. You can add salt if you want, but it’s not necessary. I personally am not a fan of salt, but when I added half a teaspoon it made a world of difference.
These tacos are the perfect break from all the grilling during the summer giving you a fresh new taste that you will enjoy. Try it out this week and let me know what you think.
- 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 chopped 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:
- 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.)
