Fish Tacos

2 navel oranges

1 cup chopped avocado

½ cup finely chopped sweet onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lime juice

¾ teaspoon salt, divided

¼ teaspoon cayenne pepper

1 ½ teaspoons ground cumin

½ teaspoon paprika

¼ teaspoon black pepper

1 teaspoon minced garlic

1 lb tilapia fillets

1 tablespoon canola oil

8 (6-inch) corn tortillas


Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into ¼-inch thick pieces.

Combine orange pieces, avocado, onion, cilantro, lime juice, ¼ teaspoon salt and the cayenne pepper in a medium bowl. Set aside.

Stir together cumin, remaining ½ teaspoon salt, the paprika, black pepper and garlic; rub over fish.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 2 minutes on each side or until done.

Heat tortillas according to package directions. Break fish into pieces; divide evenly among tortillas. Top with salsa. Serve immediately.