Fish Tacos with Blueberry-Almond Salsa

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  Tilapia, Fillet(454g)
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  salt and pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tortilla, Corn, 6-Inch
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  Blueberries(480g)
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  Almonds, Roasted, Salt And Vinegar Flavored(120g)
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  Cilantro, Fresh(120g)
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  Lemon Juice, Fresh(15g)
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  Avocado
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  JalapeñO Pepper
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  Yellow Onion
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  Honey(10g)

Instructions

1. 1Dice the onion finely and slice the jalapeño into thin rings. Roughly chop the cilantro. Combine the blueberries, salt & vinegar almonds, cilantro, jalapeño, onion, and lemon juice in a bowl and toss until combined. Taste and stir in honey if you prefer a sweeter salsa.
2. 2Pat the tilapia fillets dry with paper towels and season both sides generously with salt. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. 3Place the fish in the hot skillet and cook for 3–4 minutes until the bottom is opaque and flakes easily with a fork. Flip carefully and cook the other side for 2–3 minutes until the internal temperature reaches 145°F and the flesh is no longer translucent. Transfer to a plate and flake into bite-sized pieces using two forks.
4. 4Warm the corn tortillas one at a time in the same skillet over medium-high heat for 30–60 seconds per side until warmed through and the edges are lightly browned. Stack on a clean plate as you finish each tortilla.
5. 5Slice the avocado into thin pieces just before serving.
6. 6Assemble each taco by placing flaked fish on a warm tortilla, topping with avocado slices and 2–3 tablespoons of the blueberry-almond salsa per taco.
7. 7Divide the remaining blueberry-almond salsa evenly into 4 airtight containers while still at room temperature. Refrigerate the salsa and store flaked fish and warmed tortillas separately in airtight containers for up to 3 days.
8. 8Reheat tortillas gently in a dry skillet over medium heat for 30 seconds per side before assembling tacos to serve.