Thursday, May 10, 2012

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)


  • 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 jalapeƱo.

    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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