Cumin Spiced Fish Tacos with Avocado Mango Salsa

Ingredients

• 1 tablespoon cumin seeds
• ¾ teaspoon salt, divided
• ½ teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 pound tilapia fillets
• 1 tablespoon coconut oil
• 1 cup sliced peeled avocado
• ⅔ cup finely chopped peeled ripe mango
• ¼ cup chopped green onions
• ¼ cup finely chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• the juice of one lime
• ¼ teaspoon ground red pepper
• ½ can black beans, rinsed
• 8 oz sour cream
• 2 tablespoons chopped cilantro
• the juice and zest of ½ a lime
• 8 (6-inch) corn tortillas

Instructions

1. Heat a large saute pan over medium heat. Add the cumin seeds and cook for 2 minutes, shaking the pan frequently.
2. Add the cumin, ½ teaspoon salt, paprika, garlic and black pepper in a spice grinder. I don’t have a spice grinder so I just used my Magic Bullet. Process until finely ground. Rub over the fish and set aside.
3. Combine the ¼ teaspoon salt, avocado, mango, green onions, red onion, 2 tablespoons cilantro, the juice of one lime, and cayenne pepper.
4. Rinse and drain the black beans.
5. Combine the sour cream, 2 tablespoons cilantro, and the juice and zest of half a lime.
6. Heat the saute pan over medium heat. Add coconut oil to the saute pan until melted. Add the fish to the pan and cook for 2 minutes on each side. Break up with a wooden spoon.
7. Top each tortilla with tilapia, the avocado mango salsa, black beans, and some of the sour cream mixture. Serve immediately.