Recipes

Salmon Tacos with Blackberry Corn Relish

These Salmon Tacos with Blackberry Corn Relish are nice! Plus, these healthful fish tacos may be made beneath 30-minutes.

Salmon Tacos with Blackberry Corn Relish
Salmon Tacos with Blackberry Corn Relish


INGREDIENTS

SALMON TACOS:

  • 1 ½ pounds boneless salmon fillets
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 6-inch corn tortillas warmed

BLACKBERRY CORN RELISH:

  • 1 lime zested and juiced
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons very thinly sliced red onion
  • 1 jalapeno thinly sliced
  • 1 Tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup fresh or thawed corn kernels
  • 1/2 cup frozen Oregon blackberries coarsely chopped
  • Fresh cilantro to garnish

INSTRUCTIONS

BLACKBERRY CORN RELISH:

  1. Whisk together lime juice and zest, vinegar, red onion, and jalapeno; let sit 5 minutes to quick-pickle. Whisk in oil and pour dressing over corn and blackberries. Stir gently and season with salt and pepper, to taste. 

SALMON TACOS:

  1. Preheat oven to 450°F. Line a baking sheet with aluminum foil.
  2. Combine chili powder, cumin, oregano, salt, and pepper. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet. Drizzle with oil and sprinkle with seasoning mixture. Bake until the internal temperature of the salmon reaches 145 degrees, about 8-10 minutes, or until it flakes easily with a fork and is opaque throughout. Once cooked, use a fork to shred salmon into large pieces.
  3. Add the salmon to your tortillas, top with salsa and cilantro.
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