Cumin-Spiced Fish Tacos With Avocado-Mango Salsa

• 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 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 red pepper). Stir in jalapeno, 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; sever immediately.

cumin seeds, salt, paprika, freshly ground black pepper, garlic, tilapia, canola oil, avocado, peeled ripe mango, green onions, red onion, fresh cilantro, lime juice, ground red pepper, pepper, corn tortillas

Taken from www.epicurious.com/recipes/member/views/cumin-spiced-fish-tacos-with-avocado-mango-salsa-52626141 (may not work)