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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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 137 (44%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 75.6mg||23 %|
|Sodium 89mg||3 %|
|Potassium 867.6mg||23 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 10.2g|
|Protein 32.5g||46 %|
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Calories per serving: 314
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