Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

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.

Yield:

Serves 4 (serving size: 2 tacos)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 315
Fat 12.4 g
Satfat 1.9 g
Monofat 6.8 g
Polyfat 2.8 g
Protein 26.2 g
Carbohydrate 29.1 g
Fiber 5.8 g
Cholesterol 57 mg
Iron 2.1 mg
Sodium 521 mg
Calcium 65 mg

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

Preparation

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.

Note:

Krista Ackerbloom Montgomery,

May 2012