cumin fish


by: I Can Cook That

cumin fish


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serves: 4

1 tablespoon cumin seeds

3/4 teaspoon salt, divided

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

2 cloves garlic minced

1 pound tilapia fillets

1 tablespoon coconut 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

the juice of one lime

1/4 teaspoon ground red pepper

1/2 can black beans, rinsed

8 oz sour cream

2 tablespoons chopped cilantro

1/2 the juice and zest of a lime

8 (6-inch) corn tortillas

Nutrition Facts
cumin fish

Servings Per Recipe: 4

Amount per Serving

Calories: 519

  • Total Fat: 27.8 g
  •     Saturated Fat: 11.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 86.2 mg
  • Sodium: 959.9 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 10.8 g
  •     Sugars: 7.8 g
  • Protein: 30.7 g

how is this calculated?

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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, 1/2 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 1/4 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.

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