Cumin Spiced Fish Tacos with Avocado Salsa

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Summer is one of the hardest times for me to maintain my weight.  I don’t work in the summer so I’m home most of the day and able to grab a snack whenever I want one.  When I’m at school, I barely have a minute to run to the bathroom let alone eat something.  So in addition to exercising three days a week this summer, we’ve been putting in all of our meals on MyFitnessPal.  It’s made us really aware of what we’re actually eating which has been very helpful.

I’ve been looking to my Cooking Light magazine to help me find healthier dinners.  Last night we tried their fish tacos.  The tacos are supposed to have avocado mango salsa on them, but I left out the mango and added in some red pepper.  The salsa is fresh tasting and adds gorgeous colors to the fish.  The fish itself is simply seasoned and is delicious.  This is a quick and healthy weeknight meal.

Cumin Spiced Fish Tacos with Avocado Salsa (adapted from Cooking Light)
2 t. cumin
1 t. salt
1 t. paprika
1 t. black pepper
2 garlic cloves, minced
1 lb. tilapia fillets
2 t. olive oil
1 avocado, seeded and chopped
1/4 c. green onions, chopped
1/4 c. red onions, chopped
1/4 c. red pepper, chopped
1 T. lime juice
1 jalapeno pepper, seeded and minced
1/2 t. salt
1/2 t. pepper
6 tortillas

Avocado Salsa

1.  In a small bowl combine the avocado, green onions, red onions, red pepper, lime juice, jalapeno pepper, salt, and pepper.  Mix well to combine.  Refrigerate until ready to serve.

2.   In a small bowl combine the cumin, salt, paprika, pepper, and garlic cloves.  Mix well.

3.  Heat the olive oil in a large skillet over medium high heat.  Rub the spice mixture all over the fish and place them in the skillet.  Heat for 2-3 minutes per side or until cooked through.

4.  Cut the fish into pieces and divide among the tortillas.  Top with 1 tablespoon of the avocado salsa.  Roll the tortilla and top with light sour cream if desired.


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