Chile-Crusted Tuna Tacos w/Southwestern Slaw

By Shash

Ingredients

• 1 Tablespoon Ground Coriander
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 Tablespoon Black Pepper
• 1 Tablespoon Salt
• 4-6 Tuna Steaks
• Olive Oil
• Flour Tortillas
• Southwestern Slaw
• 1-2 Ripe Avocados
• 2 Cups Shredded Cabbage
• 1 Tablespoon Lime Juice
• 2 Teaspoons Honey
• 1 Chipotle in Adobo or 2 Teaspoons Minced Jalapeno
• 1/2 Medium Red Onion
• Cilantro to Taste
• Salt to Taste

Preparation

Step 1

For Fish:
Stir all spices together on a plate. Brush fish on all sides with olive oil, coating evenly with spice mixture.

Grill tuna until crusted on the outside but still rare in the middle, approx 8-10 minutes. Let fish rest for 10 minutes before serving.

Wrap tortillas in foil and heat.


For Slaw:
Combine all ingredients, except cabbage, in a food processor until smooth. Pour over cabbage, mix well and allow to marinate for at least 30 minuted and up to 8 hours before serving.

Put fish on tortilla and cover with slaw and fresh salsa, if desired.