Cumin Seasoned Fish Tacos Recipes

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

CUMIN-SEASONED FISH TACOS

Steps:

• Heat a large skillet over medium heat.
• Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
• Combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.
• Combine cumin mixture and garlic; rub over fish.
• Return the skillet to medium-high heat, add oil to pan swirling to coat.
• Add fish; cook 2 minutes on each side or until done.
• Remove from heat; keep warm.
• Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
• Stir in optional jalapeno.
• Heat tortillas according to package directions.
• Break fish into pieces; divide evenly among tortillas.
• Top each with 2 tablespoons salsa.
• Fold tortillas in half; serve immediately.

TOASTED CUMIN SAUCE FOR FISH

Steps:

• In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices.
• The sauce is best used immediately, but will keep for a few days in the refrigerator.
• Use as a finishing sauce for grilled seafood, such as halibut or salmon.

FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO

Steps:

• Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
• Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
• To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
• To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
• To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
• Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
• Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.