Spiced Fish Tacos

By stopia@admin123 on 10 May 17 Blog

Cinco de Mayo Spiced Fish Tacos


1 tablespoon cumin seeds

3/4 teaspoon sea salt, divided

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

2 garlic cloves, minced

1 pound tilapia fillets

1 tablespoon canola oil

1 cup sliced peeled avocado

2/3 cup Zesteez Mango Chutney 

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.  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 1/4 teaspoon red pepper). Stir in jalapeño, if desired.

If you have a question for one of our chefs, please send it to us

Leave a Reply

Your email address will not be published. Required fields are marked *