Cumin-Seasoned Fish Tacos |
|
 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 3 |
|
From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp. Ingredients:
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 |
Directions:
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.
|
|