YOUR SOLIN GENERATED RECIPE
Seared Tuna Tacos with Crunchy Slaw
Pan-seared Ahi tuna steaks sliced thin and tucked into warm corn tortillas with a zesty lime-cilantro slaw and buttery avocado.
INGREDIENTS
8 ounces Ahi Tuna
3 Corn Tortillas
80 grams Avocado
1.5 cups Shredded Cabbage
1 tablespoon Avocado Oil
2 tablespoons Non-fat Greek Yogurt
1 tablespoon Lime Juice
2 tablespoons Fresh Cilantro
PREPARATION
Pat the tuna steaks completely dry with paper towels and season both sides with sea salt and cracked black pepper.
In a small mixing bowl, whisk together the Greek yogurt, lime juice, and chopped cilantro until smooth.
Toss the shredded cabbage with the yogurt dressing in a medium bowl until the slaw is well coated.
Heat the avocado oil in a heavy cast-iron skillet over medium-high heat until it just begins to smoke.
Sear the tuna for approximately 60 to 90 seconds per side for a rare center, then transfer to a cutting board to rest.
Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.
Thinly slice the tuna against the grain and divide it among the tortillas.
Top each taco with a generous portion of the crunchy slaw and several slices of fresh avocado before serving.