My love for Hatch chiles has been well-documented on this blog. We've done sliders, enchiladas, pizza (of course). My local grocery store does a big Hatch chile festival every August, and I look forward to it with an embarrassing amount of enthusiasm. And last year, I almost got it together enough to roast and freeze some so that I could have them all year long! Almost. Whoops.
So I was totally thrilled when The Hatch Chile Store offered to send me offered to send me their frozen chiles. I was like a kid on Christmas when I came home to the TEN lbs. of chiles they sent me (virtual high five, you guys).
These tacos are the perfect meal for the summer! The salsa is spicy and sweet and is also amazing with sweet potato chips or a giant spoon. No shame.
Spicy Salmon Tacos with Hatch Blueberry Salsa
for the tacos, you'll need:
12 oz. salmon filets
1 tablespoon smoked paprika
1 teaspoon chile powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
for the salsa, you'll need:
2 roasted, peeled, and seeded Hatch chiles, chopped
1 cup blueberries
1/4 cup red onion, diced
1 handful of cilantro, roughly chopped
juice of 1 lime
salt and pepper to taste
Preheat the oven to 425 degrees F.
Combine the paprika, chile powder, cayenne, and salt in a small bowl. Lay the salmon on a parchment paper lined baking sheet and rub with the spice mixture. Bake salmon for 12-15 minutes, until just cooked through. Remove from the oven and allow to cool slightly before flaking with a fork.
While the salmon is cooking, make the salsa. Add all of the ingredients to a food processor or blender and pulse a few times. Taste for seasoning and add salt and pepper as necessary.
Divide salmon over tortillas and top with salsa. Serve with lime wedges and cilantro, if desired.