Although snacking on the blueberry and basil habanero with tortilla chips was perfectly satisfying, I wanted to do something more with the salsa. My obsession with tacos surfaced at this point and I could not shake the idea! The only question was what goes with blueberries in savoury tacos? After thinking about it for a while I narrowed my choices down to shredded buffalo and salmon as both sounded like they would pair nicely with the blueberry salsa. The slow roasted and shredded buffalo was sounding good but the salmon was calling my name and it was a perfect way to get some more fish into my meal plan which is always one of my goals. As for how to cook the salmon, my mind immediately jumped to salmon bulgogi which would complement the hints of Asian flavours in the blueberry salsa, though teriyaki salmon was a close second thought. I finished the tacos of with zucchini ribbons, queso freso and some sprouts for garnish.
I have to say that the salmon bulgogi tacos with blueberry salsa turned out phenomenally well! The The blueberry and salmon combo was amazing and the tasty bulgogi marinade brought everything together perfectly.
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Soft and creamy salmon marinated in a sweet and spicy Korean bulgogi marinade served in tacos with a blueberry and basil habanero salsa.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 12 small corn tortillas, warmed
- 1 pound salmon bulgogi, warm and flaked
- 1 cup blueberry and basil habanero
- 1 small zucchini, thinly sliced
- 1 ounce queso fresco, crumbled (optional)
- 1 handful sprouts, optional
- Assemble tacos and enjoy.
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