Spicy Fish Tacos with Mango Salsa and Avocado Cilantro Crema – With Cumin & Coriander Seed Smoked Garlic
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Spicy Fish Tacos with Mango Salsa and Avocado Cilantro Crema - With Cumin & Coriander Seed Smoked Garlic

Ingredients

For Spicy Fish Tacos
  1. 3 large basa fish fillets
  2. 1 tsp. paprika
  3. 1 tsp. cumin
  4. 1 tsp. garlic powder
  5. ½ tsp. onion powder
  6. ½ tsp. oregano
  7. ½ tsp. chili powder
  8. ¼ tsp. chili flakes
  9. ¼ tsp. salt and pepper
  10. tortillas
  11. chopped cilantro (optional)
For Mango Salsa
  1. 1 mango, cubed
  2. ½ tomato, diced
  3. ½ red onion, diced
  4. handful chopped cilantro
  5. handful chopped green onion
  6. pinch red pepper flakes
  7. salt and pepper
For Avocado Cilantro Crema
  1. ½ cup sour cream
  2. 1 avocado
  3. 3 cloves of  Cumin and Coriander Seed Smoked Garlic, minced (about 1 tsp.)
  4. large handful of cilantro
  5. juice of 1 lime (about 2 tbsp.)
  6. pinch red pepper flakes

 

 

Instructions
  1. Mix together paprika, cumin, garlic powder, onion powder, oregano, chili powder, chili flakes, salt, and pepper. Sprinkle spice mixture over both sides of fish fillets and rub in. Set aside or twenty minutes.
  2. In a small bowl, mix together mango, tomato, red onion, cilantro, green onion, red pepper flakes. Add salt and pepper to taste. Refrigerate until ready to serve.
  3. In the bowl of a small food processor combine, sour cream, avocado, Cumin and Coriander Seed Smoked Garlic , lime, chili flakes, and cilantro until smooth and creamy. Refrigerate until ready to serve.
  4. Heat a large non-stick skillet over medium heat. Cook the fish for 3 – 5 minutes on each side, or until opaque.
  5. Cut the fish into pieces and serve with tortilla, mango salsa, avocado crema, and extra cilantro.

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