Blackened Fish Tacos with Blackberry Balsamic Salsa
Blackened seasoned Cobia fish tacos. Topped with fresh sweet blackberry balsamic salsa.
Cuisine American, Mexican, Seafood
Keyword easy fish tacos, fish tacos with salsa, tacos with balsamic salsa
Prep Time 14minutes
Cook Time 6minutes
Total Time 20minutes
Author Plating Pixels
Blackened fish tacos ingredients
2tablespoonsground smoked paprika
1teaspoonground black pepper
½teaspoonground cayenne pepper
½cuplightcooking olive oil, more or less
1–2 pounds Open Blue Cobia
Blackberry Balsamic Salsa ingredients
1tablespoonminced red onion
4–6 small flour tortillasor corn
½cupthinly sliced purple cabbage
Fresh cilantroas garnish
Filet fish from skin. Combine all spices together in a small bowl, and spread out onto a small flat surface. Dredge fish on all sides to evenly coat with a solid layer. Allow to sit and soak up spices while you make salsa.
In a large bowl, use a masher to create a pulp from blackberries, some chunks are fine. Add balsamic glaze, honey and red onion, stir together; set aside.
In a large skillet or non-stick pan, place enough olive oil to create a thin, solid layer. Heat oil to medium-high, add seasoned Cobia fillets. Cook 4–6 minutes, rotating half way; just until outside is browned any crispy, and fish is flaky.
Heat or toast tortillas if desired. Top with blackened Cobia, spoon over salsa, and sprinkle with cabbage and cilantro.