Tag: cumin

Ingredients

• Spicy Fish Fillets:
• 1/2 tbsp cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 pound white fish fillets (cod, tilapia,haddock)
• 1 tablespoon canola oil
• Avocado-Mango-Jalapeno Salsa:
• 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 tbsp finely chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 teaspoon ground red pepper
• 1 jalapeño pepper, thinly sliced (optional)
• 1 cup red cabbage, shredded (optional)
• 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
• Chipotle Crema:
• 1/2 cup low-fat sour cream or plain yogurt
• 1 tbsp low-fat mayonnaise
• 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
• fresh lime juice from 1/2 lime
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Prepare Spicy Fish:
2. Wash fish fillets and pat dry, set aside.
3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
6. Avocado-Mango-Jalapeno Salsa:
7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
12. Chipotle Crema:
13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes