Recipe of the Week:  Cumin-Spiced Fish Tacos with Avocado-Mango Salsa - The superb flavor you get from toasting and grinding cumin seeds is well worth the little bit of effort.

Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

 The superb flavor you get from toasting and grinding cumin seeds is well worth the little bit of effort. Clean the grinder to ­remove flavors that could permeate the next item ground. Wipe the grinder clean with a soft cloth, add a few tablespoons of uncooked white rice, and grind until rice turns into powder; repeat until the ground rice comes out white.

Recipe Time

Hands On: 23 Minutes  Total: 23 Minutes 


Yield: Serves 4 (serving size: 2 tacos)


·         1 tablespoon cumin seeds

·         3/4 teaspoon salt, divided

·         1/2 teaspoon paprika

·         1/4 teaspoon freshly ground black pepper

·         2 garlic cloves, minced

·         1 pound tilapia fillets 

·         1 tablespoon canola oil 

·         1 cup sliced peeled avocado 

·         2/3 cup finely chopped peeled ripe mango

·         1/4 cup chopped green onions

·         1/4 cup finely chopped red onion

·         2 tablespoons finely chopped fresh cilantro

·         1 tablespoon fresh lime juice

·         1/4 teaspoon ground red pepper

·         1 jalapeno pepper, thinly sliced (optional)

·         8 (6-inch) corn tortillas



1.     1. Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Place 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; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

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

3.     3. 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.

Krista Ackerbloom Montgomery, Cooking Light  MAY 2012




Nutritional Information

Amount per serving

·         Calories: 315

·         Fat: 12.4g

·         Saturated fat: 1.9g

·         Monounsaturated fat: 6.8g

·         Polyunsaturated fat: 2.8g

·         Protein: 26.2g

·         Carbohydrate: 29.1g

·         Fiber: 5.8g

·         Cholesterol: 57mg

·         Iron: 2.1mg

·         Sodium: 521mg

·         Calcium: 65mg