Spicy Salmon Tacos with Hatch Blueberry Salsa

• 1 Tablespoon Smoked Paprika
• 1 teaspoon Chile Powder
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Kosher Salt
• 12 ounces, weight Salmon Fillets
• 2 whole Roasted Hatch Chiles, Seeded And Chopped
• 1 cup Blueberries
• 1/4 cups Red Onion, Diced
• 1/4 cups Roughly Chopped Cilantro
• 1 Tablespoon Fresh Lime Juice
• Salt And Pepper, to taste
• 4 whole Flour Tortillas
• Optional For Serving: Lime Wedges And Cilantro

1. Preheat the oven to 425 F.
2. Combine the paprika, chile powder, cayenne, and salt in a small bowl.
3. Lay the salmon on a parchment paper lined rimmed baking sheet and rub with the spice mixture.
4. Bake salmon for 12-15 minutes, until just cooked through.
5. Remove from the oven and allow to cool slightly before flaking with a fork.
6. While the salmon is cooking, make the salsa.
7. Add the chiles, blueberries, onion, cilantro, and lime juice into a food processor or blender and pulse a few times.
8. Taste for seasoning and add salt and pepper as necessary.
9. Divide salmon between the tortillas and top with salsa.
10. Serve with lime wedges and cilantro, if desired.

paprika, chile powder, cayenne pepper, kosher salt, salmon, hatch, blueberries, red onion, cilantro, lime juice, salt, flour tortillas, cilantro

Taken from tastykitchen.com/recipes/main-courses/spicy-salmon-tacos-with-hatch-blueberry-salsa/ (may not work)