Fish Tacos with Tomato-Blueberry Salsa

8 ounces blueberries, halved
1 medium white onion, diced
3 plum tomatoes, seeded and diced
red pepper flakes, to taste
2 limes, juiced
1/2 teaspoon kosher salt
1 teaspoon granualted sugar
1/4 teaspoon ground black pepper
1 cup mayonnaise
1-1/2 teaspoons ground cumin
1 large lime, juiced (about 1/4 cup fresh juice)
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, to taste
vegetable or grapeseed oil, for frying
cilantro additional lime wedges, for garnish
soft corn or flour tortillas, for serving

Directions

1. In a medium bowl, combine the blueberries, onion, tomato, red pepper flakes, lime juice, kosher salt, sugar and black pepper. Toss to coat and set aside.
2. In a small bowl, whisk together mayonnaise, cumin and lime juice. Set aside.
3. Cut the fish into 2- to 3-inch pieces. In a small bowl, whisk together the flour, salt, paprika, cumin and black pepper.2.Coat the bottom of a large nonstick skillet with oil for frying and heat over medium-high.3.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.
4. 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.