Fish Tacos with Red, White and Blueberry Salsa Recipe

 On the TODAY SHOW by Chef Alejandra Ramos for an easy 4th of July recipe.  Tangy blueberries add a tart twist to a classic pico de gallo style salsa. Paired with tomatoes and crispy white onions, they’re the perfect patriotic topper for simple pan-fried fish tacos. This makes enough salsa for the fish tacos, but if you prefer, you can double or triple the salsa recipe and serve with chips as a snack. 

OK so we just loved it especially the salsa - Kevin woke up asking me to make another batch just with the chips and when could we make the fish tacos again! We made ours with cod and it flaked beautifully. Yes I forgot to garnish with the cilantro!

For the salsa:

8 ounces blueberries, halved (if using small wild blueberries, OK to leave whole) 

1 medium white onion, diced 

3 plum tomatoes, seeds removed and diced 

chile flakes 

2 large limes, juiced 

1/2 teaspoon kosher salt 

1 teaspoon sugar 

1/4 teaspoon black pepper 

For the sauce: 

1 cup mayonnaise 

1 1/2 teaspoons ground cumin 

1 large lime, juiced (about 1/4 cup fresh juice)

For the fish: 

1 1/2 pounds firm white fish, such as mahi mahi, cod or halibut 

1/2 cup all-purpose flour 

1 teaspoon kosher salt 

1 tablespoon paprika

1 tablespoon ground cumin 

freshly ground black pepper 

vegetable or grapeseed oil, for frying 

cilantro additional lime wedges, for garnish 

soft corn or flour tortillas, for serving

MAKE THE SALSA: 

In a medium bowl combine the halved blueberries, diced onion, diced tomato, diced red pepper (or dried chile flakes), lime juice, kosher salt, sugar and black pepper. Toss to coat and set aside. 

MAKE THE SAUCE: 

In a small bowl, whisk together mayonnaise, cumin and lime juice. Set aside. 

MAKE THE FISH: 

Cut the fish into 2- to 3-inch pieces. In a small bowl, whisk together the flour, salt, paprika, cumin and black pepper. 

Coat the bottom of a large nonstick skillet with oil for frying and heat over medium high. 

Dredge the pieces of fish in the flour mixture until fully coated. Tap off excess flour and fry in batches in the hot oil, taking care to not crowd the pan, about 2 minutes per side until golden brown. Add more oil to the pan as needed. 

Drain on a paper towel lined plate. 

ASSEMBLE THE TACOS: 

Heat a clean cast-iron skillet or nonstick skillet over medium-high heat. 

Warm the tortillas for 1-2 minutes per side (or char directly on a gas flame or grill). 

Top each tortilla with a few spoonfuls of the cumin mayo, add 2-3 pieces of fish and top with the blueberry salsa. Garnish with cilantro, if desired, and serve with lime wedges.