Recipes & Food Styling
Tacos 3 Ways: (1) Salmon Tacos with Blueberry-Lemon Sauce; (2) Tenderloin Tacos with Blueberry BBQ sauce (Sweet Baby Ray’s original); and (3) Chicken Tacos with Blueberry Aioli!
Someone asked me: “Why would I go picking blueberries when I can buy them in the store? There’s nothing like loading up a pail of plump, fresh blueberries falling off the trees! The picking is not low to the ground, like strawberries, so it is a complete pleasure. I pick every year at Tammen Treeberry Farm.
Each year, I try to top what I made with the blueberries in the previous year. These Blueberry Tacos – and the Blueberry Pavlova that was dessert – was a “thrill” to make and even better to eat!
1 1/2 cups fresh blueberries
1/2 cup sugar
1 cup water
1 teaspoon fresh lemon juice
1 teaspoon corn starch
Pinch of salt
1 Tablespoon Sweet Baby Ray’s Original Sauce
1 Tablespoon Mayo
1 Tablespoon fresh lemon juice
In a small kettle on the stovetop over high heat, bring ingredients to a boil, then reduce heat to medium and cook, stirring continuously, until thickened, 2-3 minutes.
Divide sauce into three parts. For the tenderloin, mix some with Sweet Baby Ray’s Original Sauce; for the chicken, mix the blueberry sauce with mayo and salt and pepper; and for the salmon, combine with fresh lemon.