Cumin Seasoned Fish Tacos Recipes

TILAPIA FISH TACOS

Tilapia Fish Tacos image

I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.

Provided by C. Taylor

Categories Lunch/Snacks

Time 15m

Yield 8 tacos

Number Of Ingredients 14

Ingredients

5 tilapia fillets
1 tablespoon olive oil
1 lime, juice of
1 tablespoon cumin
2 tablespoons southwest seasoning
salt
8 corn tortillas (small size) or 8 flour tortillas (small size)
cooking spray
sour cream (optional)
guacamole (optional)
minced onion (optional)
shredded cheese (optional)
fresh salsa (optional)
lime slice (optional)

Steps:

In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
Season with half the lime juice, salt, cumin and southwest seasoning.
Once that side is cooked, flip and season, cooking till golden.
Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
Fill tortilla with a portion of fish and then top with desired toppings.

Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2

EASY FISH TACOS RECIPE BY TASTY

Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories Lunch

Yield 8 servings

Number Of Ingredients 14

Ingredients

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

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!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

CUMIN-SEASONED FISH TACOS

Cumin-Seasoned Fish Tacos image

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.

Provided by WiGal

Categories One Dish Meal

Time 33m

Yield 3 serving(s)

Number Of Ingredients 16

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
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

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.

Nutrition Facts : Calories 450, Fat 17.1, SaturatedFat 2.7, Cholesterol 75.7, Sodium 699, Carbohydrate 42.6, Fiber 8.9, Sugar 6.9, Protein 36.2

BAKED COD FISH TACOS

Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

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Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2-3 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.
Season the fish with a generous dusting of chili powder and a sprinkle of salt on each side. Cut each filet into four equal portions (if using smaller filets, just make sure you have 8 similar sized pieces).
Preheat the vegetable oil in a skillet over medium heat. Add the fish filets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.
Top each toasted tortilla with a piece of fish, and sprinkle of corn kernels, a small handful of Cumin Lime slaw, and some fresh cilantro leaves if desired.

Cumin Seasoned Fish Tacos Recipes

TILAPIA FISH TACOS

I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.

EASY FISH TACOS RECIPE BY TASTY

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

CUMIN-SEASONED FISH TACOS

BAKED COD FISH TACOS

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

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