Spicy Salmon Tacos with Hatch Blueberry Salsa

Name: Spicy Salmon Tacos with Hatch Blueberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Smoked Paprika; 1 teaspoon Chile Powder; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Kosher Salt; 12 ounces, weight Salmon Fillets; 2 whole Roasted Hatch Chiles, Seeded And Chopped; 1 cup Blueberries; 1/4 cups Red Onion, Diced; 1/4 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

Servings: persons

1 Tablespoon Smoked Paprika
1 teaspoon Chile Powder
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Kosher Salt
12 ounces, weight Salmon Fillets
2 whole Roasted Hatch Chiles, Seeded And Chopped
1 cup Blueberries
1/4 cups Red Onion, Diced
1/4 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

1
Preheat the oven to 425 F.
2
Combine the paprika, chile powder, cayenne, and salt in a small bowl.
3
Lay the salmon on a parchment paper lined rimmed baking sheet and rub with the spice mixture.
4
Bake salmon for 12-15 minutes, until just cooked through.
5
Remove from the oven and allow to cool slightly before flaking with a fork.
6
While the salmon is cooking, make the salsa.
7
Add the chiles, blueberries, onion, cilantro, and lime juice into a food processor or blender and pulse a few times.
8
Taste for seasoning and add salt and pepper as necessary.
9
Divide salmon between the tortillas and top with salsa.
10
Serve with lime wedges and cilantro, if desired.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Smoked Paprika, 1 teaspoon Chile Powder, 1/4 teaspoons Cayenne Pepper, 1/4 teaspoons Kosher Salt, and more.

Yes, Spicy Salmon Tacos with Hatch Blueberry Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!