Our Recipes

Salmon Tacos with Blackberry Jalapeño Salsa

  • Yield: 4 Servings
  • Prep Time:20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


  • 8 Frescados Yellow Corn Tortillas, warme
  • 1 cup chopped blackberries
  • 1/4 cup diced red pepper
  • 1/4 cup diced white onion
  • 1 jalapeño pepper, seeded and diced
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh cilantro, divided
  • 1/4 cup lime juice
  • 1 tsp honey
  • 3/4 tsp salt, divided
  • 1/4 tsp ground cumin
  • 2 skin-on salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp barbecue sauce
  • 1/2 chipotle in adobo sauce, finely chopped
  • 1 cup shredded green cabbage
  • 1/4 cup finely crumbled feta cheese
  • 2 green onions, finely sliced


  1. Preheat grill to medium-high heat; grease grate well. Stir together blackberries, red pepper, onion, jalapeño, garlic, half of the cilantro, lime juice, honey, half of the salt, and cumin. Let stand for 10 minutes.
  1. Meanwhile, brush salmon with oil and season with remaining salt. Mix barbecue sauce with chipotle. Grill salmon, skin side up, for 3 to 4 minutes or until grill-marked; turn and brush barbecue sauce mixture over top. Close lid; grill for 5 to 6 minutes or until fish just starts to flake with fork. Let stand for 5 minutes. Remove skin; flake into large chunks with fork.
  1. Assemble salmon, blackberry mixture, cabbage, feta cheese, green onions and remaining cilantro in warm tortillas.



  • Top tacos with chopped avocado or cucumber if desired.
  • Substitute sriracha hot sauce for chipotle if desired.