Cumin-Spiced Fish Tacos with Mango Avocado Salsa

Good lord I love good Tex-Mex food. I ate so many different types of meat in tortillas over the Cinco de Mayo weekend, you'd think I was ready to feed on something different. But oh no...when I saw this recipe a few weeks ago, I added it to my queue of things to cook. And given my food has been a bit meat and carb heavy over the past few weeks, I wanted to try something a bit lighter. These tacos fit the bill. They were flavorful, healthy and quick to make after work.

Cumin-Spiced Fish Tacos with Mango Avocado Salsa (serves 4, makes 8 tacos)

Ingredients:

1 TB cumin

3/4 tsp salt, divided

1/2 tsp paprika

1/4 tsp freshly ground black pepper

2 garlic cloves, minced

1 pound tilapia fillets

1 TB 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 TB finely chopped fresh cilantro

1 TB fresh lime juice

1/4 tsp ground red pepper

1 jalapeno pepper, thinly sliced

8 (6-inch) corn tortillas

Directions:

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.

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.