Fish tacos pair perfectly with a fruit-based salsa, and it does’t get any more Pacific Northwest than the combination of salmon and blackberries in these Roasted Salmon Tacos with Blackberry Salsa!
For fish:
1 pound wild-caught salmon
1 Tbsp. avocado oil
3 tsp. TJP Taco Seasoning
For blackberry salsa:
8 oz. blackberries
1 jalapeno, finely diced (optional)
½ small red onion, finely diced
½ cup fresh cilantro, minced
Juice of 1 lime
1 Tbsp. honey or agave
¼ tsp. kosher salt
For avocado crema:
2 ripe medium avocados, peeled, pitted
½ cup plain Greek yogurt
½ cup fresh cilantro, loosely packed
1 clove garlic, peeled
Juice of 1 lime
½ tsp. kosher salt
For serving:
8-12 whole grain or corn tortillas
Finely shredded green or red cabbage
1. Preheat oven to 400 degrees F.
2. Cut fish into four, roughly 4-ounce portions. Pat dry, and place on a large sheet pan. Brush the top of each filet with some of the avocado oil, then divide and sprinkle the taco seasoning over each portion of fish.
4. Place the salmon in the oven at 400 degrees and roast for 14-17 minutes, or until internal temperature reaches 145 degrees F. (Time will vary based on the thickness of the filets.)
5. While the fish is roasting, prepare the blackberry salsa and avocado crema:
a. Place all the salsa ingredients in a medium bowl, and stir to combine. Set aside.
b. Place the avocado crema ingredients in a blender or food processor, and blend until combined and smooth. Set aside.
6. When the fish is done, remove it from the oven and let rest about 5 minutes before serving. To serve, divide the salmon among warmed tortillas. Top with blackberry salsa, avocado crema, and shredded cabbage.