Cumin-Spiced Fish Tacos with Avocado-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Taco night will never be the same once Cumin-Spiced Fish Tacos are on the menu. The citrus flavors of the Avocado-Mango Salsa complement the fish extremely well. Ingredients:
1 tablespoon cumin seeds |
3/4 teaspoon salt, divided |
1/2 teaspoon paprika |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 pound tilapia fillets |
1 tablespoon canola oil |
1 cup sliced peeled avocado |
2/3 cup finely chopped peeled ripe mango |
1/4 cup chopped green onions |
1/4 cup finely chopped red onion |
2 tablespoons finely chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/4 teaspoon ground red pepper |
1 jalapeno pepper, thinly sliced (optional) |
8 (6-inch) corn tortillas |
Directions:
1. Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Place cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground. Combine cumin mixture and garlic; rub over fish. Return the skillet to medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.
2. Combine the remaining 1/4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño, if desired.
3. Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately.
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