Ingredients for Seared Ahi Taco With Avocado Salsa
- Ground Cumin
- Cayenne Pepper
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Ground Coriander
- Ahi
- 1 tablespoon olive oil
- 8 corn or flour taco shells
- Limes
- Avocados
- Tomatoes
- Fresh Cilantro
- Red Onion
- Fresh Lemon Juice
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How to Make Seared Ahi Taco With Avocado Salsa
- In a small bowl, combine 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon ground coriander.
- Rub the spice mixture generously on both sides of two 6-ounce ahi tuna steaks.
- Preheat oven to 350°F (175°C). Place eight corn or flour taco shells on a baking sheet.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon olive oil.
- Once the oil is shimmering and almost smoking (about 10 seconds), add the tuna steaks.
- Sear for 1 minute per side for rare, or longer for desired doneness. The tuna should be seared on the outside but still rare to medium-rare in the center.
- Transfer the seared tuna to a plate and let rest for 5 minutes.
- While the tuna rests, bake the taco shells for 4 minutes, or until warm and slightly crisp.
- Dice the rested tuna into 1/4-inch cubes.
- Prepare the avocado salsa (see below).
- Fill each taco shell halfway with avocado salsa.
- Top with the diced seared tuna.
- Squeeze fresh lime juice over the tuna.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
21g
Carbs
11g
