Cumin-seasoned Fish Tacos

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 3
• 1 tablespoon cumin seed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 lb tilapia fillet
• 1 tablespoon canola oil
• 1 cup avocado, peeled sliced
• 2/3 cup mango, finely chopped
• 1/4 cup green onion, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon lime juice
• 1/4 teaspoon ground red pepper
• 1 jalapeno, thinly sliced (optional)
• 8 corn tortillas, 6 inch

Recipe

• 1 heat a large skillet over medium heat.
• 2 add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
• 3 combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.
• 4 combine cumin mixture and garlic; rub over fish.
• 5 return the skillet to medium-high heat, add oil to pan swirling to coat.
• 6 add fish; cook 2 minutes on each side or until done.
• 7 remove from heat; keep warm.
• 8 salsa: combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
• 9 stir in optional jalapeno.
• 10 heat tortillas according to package directions.
• 11 break fish into pieces; divide evenly among tortillas.
• 12 top each with 2 tablespoons salsa.
• 13 fold tortillas in half; serve immediately.