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.
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
How to Make It
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 the 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 instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately.
This gets 5 stars because I actually got my ten year old to eat a fish taco. At Mexican places, he is the king of beans and cheese, but now maybe I can persuade him to try some new things.
I did modify this - cod was cheaper the day I made this, so I used that. Also, I didn't go all out on the salsa to keep it kid friendly. Their version was just avocado, mango, cilantro, lime juice, salt and a little ground chili (I put chopped jalapeno in the grown up version but skipped the green and red onions as I got tired of chopping stuff). He picked out the avocado, but was delighted with the mango/fish combination.
I should mention he tried this on a day in which his lunch was forgotten at home and he didn't like the hot lunch at school. Hunger is the best sauce?
My husband and I were very pleased. I will be serving this again! The side dish was Jalapeno Lime Slaw, also on this site. My husband ate about 8 cups of cabbage - look out!
I didn't mess with the cumin seeds, I just sprinkled ground cumin with the other seasoning on the fish before cooking. These were really good - a bit messy because of the liquids. Whole wheat tortillas might work better. But I'd definitely make these again.
This dish is OUTSTANDING! We have served it many times to our family and friends. It's quick and easy...as well as delicious! When is says "break up the fish", once it's cooked, we break it into ground beef sized pieces and find that not only does the filling go further, but also it's a lot easier to eat. Highly recommended!