Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound sushi-grade tuna, cut into 1/2-inch thick slices
- Salt and black pepper to taste
- 12 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 cup plain Greek yogurt
- 1 ripe avocado, pitted and peeled
- 2 tablespoons water (or more, for desired consistency)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season tuna with salt and pepper. Sear tuna for 1-2 minutes per side for rare, or longer for desired doneness. Remove from skillet and set aside.
- Warm tortillas according to package directions (microwave, oven, or skillet).
- In a small bowl, combine shredded cabbage and chopped cilantro. Toss with 1 tablespoon of lime juice.
- In a blender or food processor, combine avocado, Greek yogurt, remaining 1 tablespoon lime juice, chili powder, cumin, garlic powder, and water. Blend until smooth and creamy. Add more water if needed to reach desired consistency. Season with salt and pepper to taste.
- To assemble tacos, place a few slices of seared tuna in each warm tortilla. Top with the cabbage-cilantro mixture and a generous drizzle of avocado cream.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the avocado cream.
- You can prepare the avocado cream ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
- Consider adding a squeeze of lime juice over the tuna for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mexican-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 2 tacos with avocado cream
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg