Cumin-Seasoned Fish Tacos

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: 33 mins
• Serves: 3

Ingredients

• 1  tablespoon cumin seed
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon black pepper
• 2  garlic cloves, minced
• 1  lb  tilapia fillet
• 1  tablespoon canola oil

• Salsa

• 1  cup avocado, peeled sliced
• 2⁄3 cup mango, finely chopped
• 1⁄4 cup green onion, chopped
• 1⁄4 cup red onion, finely chopped
• 2  tablespoons cilantro, finely chopped
• 1  tablespoon lime juice
• 1⁄4 teaspoon  ground red pepper
• 1  jalapeno, thinly sliced (optional)
• 8  corn tortillas, 6 inch

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.