Tacos and Tequila

Not that I need a reason to eat tacos and drink tequila, but with Cinco de Mayo just around the corner, it’s a great excuse to indulge in some Mexican fare. I love this holiday because, for me, it symbolizes the beginning of warmer weather. Although I wore my winter coat a few times this week, by May 5th, I hope to be sitting outside drinking a margarita and eating chips and salsa.

When it comes to Mexican food, I typically go for something cheesy or saucy; but thinking about warm weather makes me crave something lighter, something like Cumin-Spiced Fish Tacos with Avocado-Mango Salsa from Cooking Light Magazine. This recipe was so light and refreshing with the flaky tilapia, sweet mango and tangy lime juice. I drizzled a little salsa verde on top of the tacos and they were perfection. I didn’t even miss the cheese!

What are you going to do to celebrate Cinco de Mayo?

Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Prep Time: 25 minutes

Total Time: 30 minutes

Yield: 8 tacos

What You Need

  • 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
  • 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
  • Extra salsa (optional)

What To Do

  1. Combine cumin, 1/2 teaspoon salt, paprika, black pepper and garlic; rub over fish.
  2. Heat a 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.
  3. Combine the remaining 1/4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeƱo, if desired.
  4. 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; serve immediately.

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