Cumin-Seasoned Fish Tacos Recipe

Name: Cumin-Seasoned Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon cumin seed, 3/4 teaspoon salt, divided, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and more.

Yes, Cumin-Seasoned Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin-Seasoned Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions