Author: The Kilted Chef

Ingredients:

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Wild Blueberry Salsa:

• 1 cup fresh wild blueberries
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and black pepper to taste

For the Tacos:

• 8 small corn or flour tortillas
• 1 cup shredded red cabbage
• 1/2 cup crumbled feta or queso fresco
• Lime wedges, for serving

Instructions

Prepare the Salmon:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly over the salmon fillets.
4. Grill the salmon fillets for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes, then flake the salmon into bite-sized pieces.

Make the Wild Blueberry Salsa:

1. In a medium bowl, combine the wild blueberries, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, honey, salt, and black pepper. Mix gently until well combined.

Assemble the Tacos:

1. Warm the tortillas on the grill or in a skillet.
2. Place a layer of shredded red cabbage on each tortilla.
3. Top with flaked salmon, then spoon a generous amount of wild blueberry salsa over the top.
4. Sprinkle with crumbled feta or queso fresco.
5. Serve with lime wedges on the side for squeezing over the top.