0/5
(0 Votes)
Ingredients
- 2 teaspoons canola oil
- 1 (1-pound) yellowfin tuna fillet, about 3/4 inch thick
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) corn tortillas
- 1/2 cup refrigerated fresh mango salsa
- 1/4 cup reduced-fat sour cream
- 1 peeled avocado, cut into 16 slices
Preparation
Step 1
1. Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.
2. Warm tortillas according to package directions. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa, 1 1/2 teaspoons sour cream, and 2 avocado slices. Serve immediately.
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