Tilapia – a light healthy low cal fish – cooking with kids – serve it as a taco and they will love it!

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We raise our own Tilapia. Here they are! TilapiaSo we can actually ‘go fishing’ in our own little farm – we keep the Tilapia in a tank in a hatchery since they like warm water – about 85 degrees and so cannot be left outdoors during the winter months.

This recipe is pretty simple – a little fussy in the beginning ( I adapted it from MY RECIPES) but well worth it.

Tilapia Tacos

Ingredients

  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground      black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon canola 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
  • 1 tablespoon fresh lime juice
  • 8 (6-inch) corn tortillas

Directions:

1. Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Place 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; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

2. Combine the remaining 1/4 teaspoon salt, avocado, and next 5 ingredients

3. Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately

 

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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