Cumin-Seasoned Fish Tacos - cooking recipe

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
Salsa
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

Preparation

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.