spicy salmon tacos with hatch blueberry salsa

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
serves 4

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
flour tortillas

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.

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sriracha lime salmon

Love her (me!) or hate her, Gwynnie has got to be your BFF when the new year rolls around and you kick it into high clean-eating gear. Gal's got some seriously great recipes (evidence) that are also healthy and simple. What's not to love?

This salmon is too delicious. It's got a perfect balance of flavors and couldn't be easier to throw together. Paired with the best brussels sprouts ever, this is pretty much all I want to eat from now on.

P.S. I've blogged a few recipes from It's All Goodbut that doesn't begin to scratch the surface on how much I've made and LOVED from it. So, I want to give you guys one! I promise you, the recipes in here are awesome and are perfect for starting the new year off right. All you have to do is like Little Kitchie on Facebook, then leave me a comment letting me know you did (or that you already do, which if so, thanks!). You can also follow on Twitter or Pinterest  for extra entries, just comment and let me know. I'll choose a winner at random next Friday, January 31. Good luck! xo

Sriracha Lime Salmon (slightly adapted from It's All Good. Actually the only difference here is not making my own sriracha because sanity.)
serves 2

you'll need:
zest of 1/2 a lime
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons sriracha
1 tablespoon maple syrup
kosher salt
2 pieces of salmon (mine were about 6 oz. each)
2 tablespoons chopped cilantro

Preheat oven to 425 degrees F.

Whisk together the lime zest, juice, sriracha, maple syrup, and a pinch of salt. Line a baking sheet with parchment paper or foil, place salmon on top, and pour the mixture over it.

Roast salmon for 12-15 minutes. Serve sprinkled with cilantro. Enjoy!

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