A novel fish taco recipe- Spicy Tuna Avocado Fish Taco! This is an extraordinary recipe for a busy day because you probably already have a can of fish in your cupboard, and you can have these tuna tacos hot and ready to eat in just 10 minutes. Prepare the basic rendition first, then branch out next time with one of the variations listed below the recipe.
Have These tuna and avocado fish tacos by themselves, or serve them with chips and salsa, black bean soup, and rice for a complete meal.
Ingredients
- 4 cups shredded red or green cabbage
- 2 Tbsp olive oil mayonnaise
- One lime juice, plus lime wedges for serving
- 1⁄2 Tbsp canned chipotle pepper
- Salt and black pepper to taste
- 1⁄2 Tbsp canola or olive oil
- 340g fresh ahi or other high-quality tuna
- 8 corn tortillas
- 1 ripe avocado, pitted, peeled, and sliced
- Pickled red onions
- Hot sauce
Instructions
- Couple the cabbage, mayo, lime juice, and chipotle in a large mixing bowl.
- Season with salt and pepper. Set the slaw aside. (Do this at least 15 minutes before cooking so that you allow the flavors to marry.)
- Warm the oil in a large cast-iron skillet or stainless-steel sauté pan over medium-high heat.
- Mizzle the tuna with salt and plenty of black pepper.
- Once the oil is hot, add the tuna and sear for 2 minutes on each side, until a nice crust has developed but the inside of the tuna is still rare.
- While the pan is still hot, heat the tortillas until lightly crisp on the outside.
- Slice the tuna into thin planks.
- Distribute among the tortillas and top each with avocado slices, slaw, and pickled onions.
- Serve with lime wedges and hot sauce.
Nutritional Information Per Serving :
- Calories- 182
- Fats-11g
- Carbs- 13g
- Protein- 8g
Recipe variations!
- Crown with guacamole or avocado salsa.
- Substitute any other canned fish for the tuna. Try canned salmon, mackerel, or sardines.
- Use sandwiches or wraps for filling instead of tacos.
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