The Pioneer Woman Tasty Kitchen
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Spicy Salmon Tacos with Hatch Blueberry Salsa

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Spicy fish tacos with a refreshing salsa on top!

Ingredients

  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Chile Powder
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Kosher Salt
  • 12 ounces, weight Salmon Fillets
  • 2 whole Roasted Hatch Chiles, Seeded And Chopped
  • 1 cup Blueberries
  • ¼ cups Red Onion, Diced
  • ¼ cups Roughly Chopped Cilantro
  • 1 Tablespoon Fresh Lime Juice
  • Salt And Pepper, to taste
  • 4 whole Flour Tortillas
  • Optional For Serving: Lime Wedges And Cilantro

Preparation

Preheat the oven to 425 F.

Combine the paprika, chile powder, cayenne, and salt in a small bowl. Lay the salmon on a parchment paper lined rimmed baking sheet and rub with the spice mixture. Bake salmon for 12-15 minutes, until just cooked through. Remove from the oven and allow to cool slightly before flaking with a fork.

While the salmon is cooking, make the salsa. Add the chiles, blueberries, onion, cilantro, and lime juice into a food processor or blender and pulse a few times. Taste for seasoning and add salt and pepper as necessary.

Divide salmon between the tortillas and top with salsa. Serve with lime wedges and cilantro, if desired.

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Profile photo of Tami Gilbert

Tami Gilbert on 7.7.2014

I wasn’t sure how the sweet of the blueberries would go with the salmon, but the sauce was a delicious blend of heat and a touch of sweetness. And the rub on the salmon turned into a crisp coating and the whole combination was awesome! It’s even better when you get to use home-grown blueberries and hot peppers!

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