Cumin-Spiced Fish tacos with Avocado-Mango Salsa
|1 TablespoonCumin seeds|
|3/4 TeaspoonSalt; Divided|
|1/4 TeaspoonGround black pepper|
|2 ClovesGarlic; Minced|
|1 PoundTilapia fillets|
|1 TablespoonCanola Oil|
|1 CupAvocado; Peeled sliced|
|2/3 CupMango; Finely Chopped|
|1/4 CupGreen onion; Chopped|
|1/4 CupRed onion; Chopped|
|2 tablespoonsCilantro; Finely chopped|
|1 TablespoonLime juice|
|1/4 TeaspoonGround red pepper|
|1 Jalapeño; Thinly sliced optional|
|8 (6 inch)Corn tortillas|
Cumin-Spiced Fish tacos with Avocado-Mango Salsa Preparation
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.
Combine remaining 1/ 4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper).
Stir in jalapeño, if desired.
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.
If you prefer a stronger taste, apply rub earlier. Good with four tortillas also. Probably good with shrimp.
Son and DIL say this is really good and their 4 year old loves it too--without the jalapeño though. Serves 3 with sides. Coleslaw and black beans or rice would be good with this. They cheat and just use ground cumin.
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