One thing I love about cooking is that you can use whatever you have on hand and the food still turns out great! This recipe is a perfect example of that; as long as you have the main components, it will all end perfectly in your belly.
Cumin-Spiced Fish Tacos with Avocado-Mango Salsa
Cooking Light, May 2012
Total time: 23 minutes (30 minutes including cutting up everything)
Serves: 4 (If you are as hungry as I was, this may serve 3…or 2)
- 1 tablespoon cumin seeds (Where can I get cumin seeds? Sub pre-ground cumin)
- ¾ teaspoon salt, divided
- 1 ½ teaspoon paprika
- ¾ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound tilapia fillets (You really want an inexpensive, mild fish here)
- 1 tablespoon canola oil (Olive oil)
- 1 cup sliced, peeled avocado
- 2/3 cup finely chopped, peeled, ripe mango
- 1/4 cup chopped green onion
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground red pepper
- 1 jalapeno pepper, thinly sliced (optional) (I chose to dice mine so it mixes better)
- 8 (6-inch) corn tortillas (Flour tortillas are totally cool, but I would try to get corn for texture)
- Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Ignore previous step if you don’t have seeds. Place cumin, ½ 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 ¼ teaspoon salt, avocado, and next 6 ingredients (through red pepper). Stir in jalapeno, 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.