Here’s a great summer recipe that features blueberries in a way you may not have thought of. It’s bright, colourful, tasty and a visual treat. A sure hit for backyard barbeques and sure to impress all. It starts with BC pork and blueberries.
Blueberry Pineapple Jicama Salsa
To Serve 12 4-6” Corn tortillas
To Serve Warm tortillas in oven or microwave for 15-30 seconds. Line the tortilla with shredded pork then top with salsa.
Yields: 12-16 tacos
Recipe courtesy of BC Blueberry Council
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