Ingredients

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 (replace with snapper or grouper)

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 jalapeño pepper, thinly sliced (optional)

8 (6 inch) corn tortillas

Preparation

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

  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; sever immediately.