tuna tacos recipe

INGREDIENTS

• 500g tuna loin, cut into big chunks
• Oil, for frying
• Zest and juice of 8 limes
• 1 tbsp oregano, chopped
• 1 red onion, finely diced
• 2 hot red chillies, finely chopped
• 8 tomatoes, deseeded and chopped
• 1 tbsp white wine vinegar
• 1 tbsp chopped coriander stems

For the guacamole

• 3 ripe avocados
• juice of 6 limes
• 2 red chilies
• ½ red onion, finely chopped
• 3 tomatoes, skinned, deseeded and chopped

To serve

• 1 iceberg lettuce, shredded
• 8 taco shells
• Sour cream, lime wedges and jalapenos

Method

1. Rub oil on the tuna chunks, season and flash-fry for 20 seconds, tossing in the hot pan.
2. Transfer to a bowl immediately and toss with the lime, oregano, red onion, chilies, tomatoes, white wine vinegar and coriander.
3. For the guacamole, pulse the avocados, lime juice, chilies, red onion and tomatoes together, leaving a good few lumps.
4. Assemble by layering the lettuce in the base of each taco. Spoon in the fish mixture and top with guacamole and sour cream. Garnish with lime wedges and jalapenos to serve.

Categories: Mexican Recipes