Ingredients
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1 tablespoon cumin seed
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3/4 teaspoon salt, divided
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1/2 teaspoon paprika
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1/4 teaspoon black pepper
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2 garlic cloves, minced
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1 tablespoon canola oil
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1 cup avocado, peeled sliced
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1/4 cup green onion, chopped
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1/4 cup red onion, finely chopped
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2 tablespoons cilantro, finely chopped
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1/4 teaspoon ground red pepper
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1 jalapeno, thinly sliced
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2/3 cup mango, finely chopped
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1 tablespoon lime juice
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1 lb tilapia fillet
Instructions
- Heat a large skillet over medium heat.
- Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
- Combine 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 swirling to coat.
- Add fish; cook 2 minutes on each side or until done.
- Remove from heat; keep warm.
- Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
- Stir in optional jalapeno.
- Heat tortillas according to package directions.
- Break fish into pieces; divide evenly among tortillas.
- Top each with 2 tablespoons salsa.
- Fold tortillas in half; serve immediately.