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!
Fish tacos might sound like a fancy restaurant dinner, but they are easily a quick weeknight meal you can make at home. The salmon for these tacos is cut into 4-ounce portions, which makes them cook quickly in the oven (or on the grill!). They’re rubbed with my house taco seasoning, and roasted until just done, with an internal temperate of 145 degrees F.
While the salmon roasts, you can prepare the blackberry salsa and avocado crema toppings. The blackberry salsa ingredients are simply tossed together, and the avocado crema is blended up in the blender. I like to add thinly shredded green or red cabbage for additional texture and crunch, and that’s it! This meal comes together in 30 minutes or less.
Roasted Salmon Tacos with Blackberry Salsa are a celebration of some of the Pacific Northwest’s finest ingredients. Sweet and savory, juicy and crunchy - these tacos burst with flavor and texture!
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.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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