For the Salmon Tacos
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
For the Blackberry Corn Relish
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
Whisk together lime juice and zest, vinegar, red onion and jalapeno; let sit 5 minutes to quick-pickle.
Whisk in oil and pour dressing over corn and blackberries.
Stir gently and season with salt and pepper, to taste.
Salmon Tacos Steps
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
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.
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.
Once cooked, use a fork to shred salmon into large pieces.
Add the salmon to your tortillas, top with Blackberry Corn Relish and cilantro.