CUMIN-SEASONED FISH TACOS

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Cumin-Seasoned Fish Tacos image

From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp.

Provided by @MakeItYours

Number Of Ingredients 16

1 tablespoon cumin seed
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 garlic cloves, minced
1 lb tilapia fillet
1 tablespoon canola oil
1 cup avocado, peeled sliced
2/3 cup mango, finely chopped
1/4 cup green onion, chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground red pepper
1 jalapeno, thinly sliced (optional)
8 corn tortillas, 6 inch

Steps:

  • Heat a large skillet over medium heat.
  • Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
  • Combine 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 swirling to coat.
  • Add fish; cook 2 minutes on each side or until done.
  • Remove from heat; keep warm.
  • Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
  • Stir in optional jalapeno.
  • Heat tortillas according to package directions.
  • Break fish into pieces; divide evenly among tortillas.
  • Top each with 2 tablespoons salsa.
  • Fold tortillas in half; serve immediately.

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