These Salmon Tacos with Blackberry Corn Relish are the best! Plus, these healthy fish tacos can be made in under 30-minutes. You can use fresh or frozen Oregon blackberries for the zesty topping – think blackberry corn salsa meets a quick-pickled relish!
Recipe by Erin from Platings and Pairings Blog platingsandpairings.com
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
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
½ Cup frozen Oregon blackberries coarsely chopped
Fresh cilantro to garnish
Blackberry Corn Relish Steps
Step 1
Whisk together lime juice and zest, vinegar, red onion and jalapeno; let sit 5 minutes to quick-pickle.
Step 2
Whisk in oil and pour dressing over corn and blackberries.
Step 3
Stir gently and season with salt and pepper, to taste.
Salmon Tacos Steps
Step 1
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Step 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.
Step 3
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.
Step 4
Once cooked, use a fork to shred salmon into large pieces.
Step 5
Add the salmon to your tortillas, top with Blackberry Corn Relish and cilantro.