Fish Tacos with Blueberry Almond Salsa recipes

Ingredients

• 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper or catfish would also work)
• salt
• 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

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