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.