Fish Tacos with Blueberry-Almond Salsa Recipe

Fish Tacos with Blueberry-Almond Salsa Recipe

How To Make Fish Tacos with Blueberry-Almond Salsa

This fish tacos recipe shows how fish can go very well with almonds and blueberries! Serve up these unique tacos for your next lunch meal.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



For Fish Tacos:

  • 1lbwhite fish
  • salt and pepper
  • 1tbspolive oil
  • 10small corn tortillas,or flour tortillas, warmed

For Blueberry-Almond Salsa:

  • 2cupsfresh blueberries
  • ½cupBlue Diamond Almonds,roughly-chopped
  • ½cupfresh cilantro leaves,roughly-chopped, loosely packed
  • 1tbsplemon,or lime juice, freshly-squeezed
  • 1avocado,peeled, pitted, finely chopped
  • 1jalapeño,stem removed, seeded, and finely chopped
  • ½small red onion,peeled, finely chopped
  • 2tsphoney,for sweetening, optional


Blueberry-Almond Salsa:

  1. Toss the blueberries, almonds, cilantro, lemon, avocado, jalapeno, red onion, and honey in a bowl until combined. Set aside.

Fish Tacos:

  1. Season both sides of the fish with a few generous pinches of salt and pepper.

  2. Heat the oil in a large sauté pan over medium-high heat.

  3. Add the fish, then cook for 2 to 3 minutes per side, until the fish is cooked through, opaque, and flakes easily.

  4. Remove from heat, then transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.

  5. Place two corn tortillas together, then fill with the flaked fish and blueberry salsa.

  6. Serve garnished with lemon wedges, and enjoy!


  • Calories: 514.80kcal
  • Fat: 23.62g
  • Saturated Fat: 3.19g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 14.06g
  • Polyunsaturated Fat: 4.86g
  • Carbohydrates: 50.63g
  • Fiber: 11.82g
  • Sugar: 12.53g
  • Protein: 31.85g
  • Cholesterol: 56.70mg
  • Sodium: 793.02mg
  • Calcium: 128.33mg
  • Potassium: 937.79mg
  • Iron: 2.74mg
  • Vitamin A: 14.68µg
  • Vitamin C: 19.31mg
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