Fish Tacos
Ingredients
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¼ teaspoon ground cumin
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¼ teaspoon ground coriander
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2 teaspoons chili powder
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¼ teaspoon Mexican oregano
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon salt
Tools
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medium bowl
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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citrus juicer
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spoon
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foil
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flip spatula
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June Food Thermometer
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June Oven
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Preferences
Start the spice blend
In a large bowl, add the cumin, coriander, chili powder and oregano.
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 teaspoons chili powder
¼ teaspoon Mexican oregano
large bowl
measuring spoons
Finish the spice blend
Add the garlic powder, onion powder, salt and freshly ground black pepper to the bowl, and mix with a spoon until fully combined.
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
spoon
Make the spice rub
Add the oil to the bowl. Juice the lime until you have 1 tablespoon of juice and add it the bowl and mix to form a paste.
2 tablespoons canola oil
citrus juicer
lime
Season the fish
Place the tilapia fillets on a June Pan. Rub the paste evenly over each piece of fish.
4 tilapia fillets
June Pan
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest part of the fillet.
June Food Thermometer
Roast the fish
Place the fish on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the fish until cooked through, about 8 minutes. June will notify you when the fish is ready.
June Oven
Halve and pit the avocado
Cut around the length of the avocado, slicing inward until the knife is stopped by the pit. Twist the two halves of the avocado to separate them. Holding the half with the pit in your non-dominant hand, gently strike the pit with the blade of the knife. Once the blade is embedded in the pit, twist the knife to loosen the pit from the avocado half. Lift the blade and pit free from the avocado half and carefully remove the pit from the blade. Discard the pit.
1 avocado
chopping board
knife
Dice the avocado
With the tip of the knife, score each avocado half lengthwise without piercing the skin. Score widthwise to cube the avocado halves. Scoop the avocado into a medium bowl with a spoon.
medium bowl
Juice the lime
Slice the remaining lime in half and juice the lime with a citrus juicer or add remaining 2 tablespoons lime juice to the bowl with the avocado.
lime
Add remaining salsa ingredients
Add the red onion, mango, jalapeño and salt to the bowl with the avocado.
¼ cup diced red onion
1 cup diced mango
2 teaspoons diced jalapeño
1 teaspoon salt
Mix the salsa
Stir to combine. Set aside. When the fish is done cooking, unplug the June Food Thermometer with an oven mitt. Cover the June Pan with foil to keep the fish warm. Adjust cooking preferences for tortillas using the button below (selecting 6 tortillas will work fine with 8 tortillas).
foil
Warm the tortillas
Remove the fish from the June Oven. Place the tortillas on the middle shelf of the June Oven, overlapping if necessary. Cook until the tortillas are soft and heated through, about 2-3 minutes. June will notify you when the tortillas are ready.
8 corn tortillas
Portion the fish
Carefully remove the tortillas from the June Oven. Place half of a tilapia filet in the middle of a warm tortilla.
flip spatula
Top with salsa
Spoon salsa on top of the fish. Repeat until all tacos are built. If desired, garnish with cilantro leaves. Serve immediately.
4 sprigs cilantro
