-
1
In a large skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.
-
2
Transfer the seeds to a plate to cool, then coarsely chop them.
-
3
Preheat the oven to 350.
-
4
Heat the olive oil in the skillet.
-
5
Season the fish with salt and lots of pepper.
-
6
Add the fish to the skillet and cook over moderately high heat until browned on the bottom, about 3 minutes.
-
7
Turn the fish and continue cooking over moderate heat until barely opaque throughout, about 4 minutes longer.
-
8
Transfer the fish to a plate.
-
9
Add the onion to the skillet, cover and cook over low heat until softened but not browned, about 5 minutes.
-
10
Add the cumin and olives and cook, stirring to blend the flavors.
-
11
Return the fish to the skillet and gently break it up with a wooden spoon.
-
12
Season with salt and pepper.
-
13
Warm the tortillas in the oven for 30 seconds, or just until hot but still pliable.
-
14
Keep the tortillas warm in foil.
-
15
To serve, toss the lettuce with the tomatoes and cucumber in a bowl.
-
16
Transfer the fish mixture to another bowl.
-
17
Set out the sour cream and hot sauce.
-
18
Let guests build their own tacos with the fish, salad, sour cream and hot sauce.
