Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

By nanarose

Krista Ackerbloom Montgomery, Cooking Light

MAY 2012

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.