Spicy tuna and taco recipe at lawyer
There is a good chance that you did not ask where the beef comes from again in your tacos.
TacoThe night in the average American house usually means soilbeef, crunchy shells and shredded cheese. There is nothing wrong with that, but another meat andfish Can deliver more flavor for a fraction of calories. Exhibition A: AHI tuna. Not only the combination of silky and creamy rare tunalawyer Adjust a boat load of the healthy fat in the palm of your hand, but the flavors are difficult to beat, especially when they are crowned with a spicy salad and the tatillade of some marinated onions. Forget the fried version: this is your new taco recipe of fish.
Nutrition:330 calories, 13 g of grease (2 g saturated), 460 mg of sodium
Serves 4
You will need
4 cups red or grated green cabbage
2 tablespoons of mayonnaise with olive oil
Juice of 1 lime, as well as lime quarters to serve
1/2 c. Canned Chipotle Pepper
Black salt and pepper
1/2 tablespoon canola or olive oil
12 oz AHI fresh or other high quality tuna
8 maize tortillas
1 mature lawyer, pitted, peeled and sliced
Red marinated onions
Hot sauce
How to do it
- Combine cabbage, Mayo, lime juice and chipotle in a large mixing bowl.
- Season with salt and pepper. Define the Side Slise. (This is better at least 15 minutes before cooking to allow flavors to get married.)
- Heat the oil in a large cast iron pan or a stainless steel save stove over medium-high heat.
- Season tuna with salt and a lot of black pepper.
- When the oil is hot, add the tuna and Searez for 2 minutes on each side until a beautiful crust is developed, but the inside of the tuna is always rare.
- Although the pan is still hot, chaleur the tortillas until slightly crisp outdoors.
- Try tuna into thin boards.
- Divide among the tortillas and up each with avocado slices, a SLAW and marinated onions.
- Serve with lime quarters and hot sauce.
Eat
Vegetables Such as onions, cucumbers and peppers pick up a perfect vinegar bite soaked in a pickle brine. Combine equal parts of lukewarm water withCideror rice wine vinegar, as well as a good spoonful of salt and sugar. Stir it, then drop in vegetables for at least 10 minutes before serving with your fish tacos. They keep in the refrigerator for a week.
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