Prep: 1. Cut salmon into about 1 inch strips. 2. Juice 1 1/2 limes. 3. De-seed habanero (unless you like very spicy). 4. Slice onions and grate ginger. 5. Shred lettuce. Make 1. Sprinkle salt, pepper and half the lime juice over both sides of salmon. 2. Heat oil in skillet over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden about 3-4 minutes per side. 3. Meanwhile make salsa by pureeing blueberries, habanero, red onion, garlic, ginger, basil, remaining lime juice, and soy sauce in a food processor until smooth. Simmer the salsa to remove excess liquid, about 5 minutes (this is optional but it gets a little messy in the tacos if you don't) 4. Heat tortillas in a dry skillet for about 20 seconds per side (or wrap in a wet paper towel and microwave for 30-60 seconds). 5. Top tortillas with lettuce, salmon and salsa.
Habaneros are spicy peppers (located next to the jalapenos in the store). They are pretty spicy so definitely de-seed them, or if you don't like spice leave it out or sub in a jalapeno. Habaneros have a more tropical, fruity flavor that goes extremely well with the blueberries though. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/