Cumin-Seasoned Fish Tacos

• 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

1. Heat a large skillet over medium heat.
2. Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
3. Combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.
4. Combine cumin mixture and garlic; rub over fish.
5. Return the skillet to medium-high heat, add oil to pan swirling to coat.
6. Add fish; cook 2 minutes on each side or until done.
7. Remove from heat; keep warm.
8. Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
9. Stir in optional jalapeno.
10. Heat tortillas according to package directions.
11. Break fish into pieces; divide evenly among tortillas.
12. Top each with 2 tablespoons salsa.
13. Fold tortillas in half; serve immediately.

cumin, salt, paprika, black pepper, garlic, tilapia fillet, canola oil, salsa, avocado, mango, green onion, red onion, cilantro, lime juice, ground red pepper, jalapeno, corn tortillas

Taken from www.food.com/recipe/cumin-seasoned-fish-tacos-480852 (may not work)