Rating: 5 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 23

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.

Krista Ackerbloom Montgomery
Recipe by Cooking Light May 2012

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Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

315 calories; fat 12.4g; saturated fat 1.9g; mono fat 6.8g; poly fat 2.8g; protein 26.2g; carbohydrates 29.1g; fiber 5.8g; cholesterol 57mg; iron 2.1mg; sodium 521mg; calcium 65mg.
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