Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

4 servings

Ingredients

• 1 tablespoon cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 pound tilapia filets (or other fish)
• 1 tablespoon canola oil
• 2 peeled avocados, cubed
• 1-2 ripe mangos, finely chopped
• 1/4 cup green onions, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground red pepper
• 1 jalapeno pepper, thinly sliced
• 8 6-inch tortillas

Directions

Combine 1/4 teaspoon salt, avocado and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño, if desired.

Place cumin, 1/2 teaspoon salt, paprika, garlic and black pepper in a bowl. Mix well. Rub mixture over fish on both sides. Add oil to pan and heat skillet to medium-high heat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

Heat tortillas in microwave for 20 seconds. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons of salsa.

Recipe originally from my mom.

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