Blackberry Salmon Taco Recipe

Yields 4-6 servings

Ingredients

16 oz Sockeye Salmon filet

2 TB avocado oil

¼ c Spiva Cooking Blackberry Rub

12 small corn tortillas

4 oz queso fresco cheese, crumbled

Extra cilantro leaves for garnish

Salsa

5 roma tomatoes

½ red onion, peeled

1 large avocado, pitted and peeled

1 ripe mango, peeled

¼ jalapeno, seeded and minced

½ cup cilantro, chopped

1 Lime, juiced

3 TB Olive Oil

TT Salt

PROCEDURE

1. Make the salsa by small dicing the tomato, red onion, avocado, and mango and mix.
2. Add the jalapeno, cilantro, lime, olive oil, and salt to the tomato mixture and mix until combined. Reserve.
3. Remove any skin or pin bones from the salmon and dice the salmon into 1 inch pieces.  Coat with the avocado oil and the blackberry rub.  Mix until combined
4. Preheat a cast iron pan or a skillet on the stove over medium heat. Add oil to coat the bottom of the pan.
5. Cook the salmon in the pan.  After a couple of minutes as the salmon cooks on the one side, flip it and continue to cook on the other side until the internal temperature of the salmon pieces reach 145F. Set aside
6. Preheat a separate pan over high heat.  Coat with a small amount of oil.  Heat the corn tortillas for about 5-10 seconds on each side. This will make them more pliable.
7. Top the tortillas with the blackberry salmon, queso fresco, fresh salsa, and cilantro.