Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Photo: merlor

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 12.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 26.2g
  • Carbohydrate: 29.1g
  • Fiber: 5.8g
  • Cholesterol: 57mg
  • Iron: 2.1mg
  • Sodium: 521mg
  • Calcium: 65mg

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. 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. 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. 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.
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