Florida Seafood Recipe

Seafood-4262

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