top of page

Cobia Tacos

Open Blue Cobia 

8 oz. cobia portions 

2 limes 

1 garlic clove, crushed 

¼ teaspoon smoked paprika 

¼ teaspoon cumin 

¼ teaspoon chili powder 

¼ red cabbage 

½ red onion 

soft corn tortillas 

1 tablespoon plain yogurt 

dash of chipotle sauce 

2 tablespoons oil 

Sliced avocado


Place the cobia in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, smoked paprika and 1 tablespoon of the oil. Season with salt and pepper and turn the cobia in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.


Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.


Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the cobia.


Brush griddle pan with oil and heat to a medium high heat. Cook the cobia on each side for 5-7 mins per side until fully cooked and flakes easily. To serve, add the cabbage slaw, fried fish and drizzle of spicy yogurt.


Serves: 4

Printable version

Original recipe

bottom of page