Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Name: Cumin-Spiced Fish Tacos with Avocado-Mango Salsa
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters sliced peeled avocado; 0 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 8 6-inchs (6-inch) corn tortillas; 1 Tbsp cumin seeds; 2 Tbsps finely chopped fresh cilantro; 2 garlic cloves, minced; 59 milliliters chopped green onions; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 158 milliliters finely chopped peeled ripe mango; 1 teaspoons paprika; 59 milliliters finely chopped red onion; 1 teaspoons salt, divided; 454 grams tilapia fillets

Cumin-Spiced Fish Tacos with Avocado-Mango Salsan is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 342 calories, 27g of protein, and 13g of fat per serving. If you have corn tortillas, lime juice, mango, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes approximately 23 minutes. It is a rather expensive recipe for fans of Mexican food.

Instructions

Heat a large skillet over medium heat.

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Frying Pan

Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently.

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Cumin Seeds

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Frying Pan

Place cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.

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Black Pepper

Paprika

Cumin

Salt

Combine cumin mixture and garlic; rub over fish. Return the skillet to medium-high heat.

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Garlic

Cumin

Fish

Dry Seasoning Rub

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add fish; cook 2 minutes on each side or until done.

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Fish

Remove from heat; keep warm.

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

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Red Pepper

Avocado

Salt

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.

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Tortilla

Salsa

Fish

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

sliced peeled avocado 0teaspoons

freshly ground black pepper 1Tbsp

canola oil 86-inchs

(6-inch) corn tortillas 1Tbsp

cumin seeds 2Tbsps

finely chopped fresh cilantro 2

garlic cloves, minced 59milliliters

chopped green onions 0teaspoons

ground red pepper 1Tbsp

fresh lime juice 158milliliters

finely chopped peeled ripe mango 1teaspoons

paprika 59milliliters

finely chopped red onion 1teaspoons

salt, divided 454grams

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.