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Cumin-Seasoned Fish Tacos

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“From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp.”
READY IN:
33mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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