Tacos is one great way to become full while satisfying your cravings. This fresh tuna taco recipe has great health benefits and is oozing with a lot of flavors.
You also could use fresh or smoked salmon, white crabmeat, or cooked large prawns with this recipe to replace the tuna. Use the freshest fish possible for a better taste. Tuna is rich in manganese, zinc, vitamin C and selenium, which help in strengthening the immune system.
This is a quick and easy meal that’s ready in under an hour! Curing time of tuna may take 30 minutes and cooking time is about 45 minutes. You can serve up to 8 persons with the ingredients listed below.
Ingredients:
For the fish
- 400g fresh line-caught tuna
- 3 tbsp olive oil
- 2 limes, zested, 1 juiced
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- ½ tsp chili flakes
For the avocado purée
- 3 ripe avocados, de-stoned and peeled
- 3 tbsp coriander leaves
- 1 tbsp pickle liquor from the pickled jalapeño chilies
To serve
- 8 small soft flour tacos
- vegetable oil, for brushing and drizzling
- pickled jalapeño chilies
- 50g pomegranate seeds
- 1 bunch coriander, chopped, with a few leaves left whole
- 4 shredded spring onions
- 2 limes, cut into wedges
Nutrition per Serving:
- Kcal: 347
- Fat: 18g
- Saturates: 4g
- Carbs: 25g
- Sugars: 4g
- Fiber: g
- Protein: 18g
- Salt: 1.1g
Cooking Procedure:
- Cut the tuna into 1 cm strips, then slice into 1 cm cubes. Sprinkle over with the olive oil and season over the lime zest, mix and place in the refrigerator for 20 minutes or so. Softly toast the cumin and coriander in a small frying pan, then throw into a pestle and mortar with a pinch of salt and chili flakes and grind into a fine powder. Stir the spice mixture into the tuna with the lime juice and put the bowl back in the refrigerator for at least 10 minutes or up to 1 hour to best.
- For the purée of avocado, place all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, add a little oil if it is too thick to blitz. Put the mixture in a container.
- Heat the oven to 180C/160C fan / gas 4 if you like your tacos crispy, brush them with a little oil, place them on a baking sheet and cook for 10-15 minutes.
- To make each taco, add a spoon of purée of avocado and spread to the bottom. Spoon over the spiced tuna and scatter over the chilies, the pomegranate seeds, the coriander and the spring onions, drizzle with more oil and add the lime wedge to the plate.
- You can use your hand to eat if soft, or use a knife and fork if crispy.