Name: Fish Tacos with Blueberry-Almond Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper or catfish would also work); salt and pepper; 1 tablespoon olive oil; 8-10 small corn* or flour tortillas, warmed; 1 batch blueberry-almond salsa (see below); 2 cups fresh blueberries; 1/2 cup roughly-chopped Blue Diamond Almonds (I used Blue Diamond Salt & Vinegar Almonds); 1/2 cup roughly-chopped fresh cilantro leaves, loosely packed; 1 tablespoon freshly-squeezed lemon or lime juice; 1 avocado, peeled, pitted and finely chopped; 1 jalapeno, stem removed, seeded, and finely chopped; half of a small red onion, peeled and finely chopped; (optional: 1-2 teaspoons honey, if needed to sweeten)