Easy Tropical Tuna Tacos

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Salsa

2
tomatoes, diced
1
mango, peeled and diced
1
onion, chopped
juice of 1 lime
1/4 cup
fresh cilantro, chopped
kosher salt and fresh ground pepper to taste

Filling

1 pound
sushi-grade yellow fin tuna
2 tablespoons
canola oil
1 tablespoon
fresh lime juice
1/2 tablespoon
chili powder
4
whole-wheat tortillas (or your favorite) 6 inches
1 cup
green cabbage, shredded
4 ounces
low-fat sour cream

Preparation

Whisk together oil, lime juice and chili powder; use 1 tablespoon of marinade to dress the shredded cabbage. Season cabbage with kosher salt and pepper to taste. Cut fish into 4 pieces and marinate for at least 30 minutes. Combine salsa ingredients in a bowl and refrigerate. Preheat sauté pan on medium high. Sear tuna on each side until lightly browned on all sides. Slice tuna with a sharp knife and fill each tortilla. Add cabbage and salsa to each taco. Top with 2 tablespoons of sour cream.

Yield

4 servings

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