- 4
- 45 mins
- 45 mins
Ingredients
- 1/2 tsp cumin seeds
- 3 cups shredded cabbage
- 4 radishes, thinly sliced
- 1 tbsp apple cidar vinegar
- 3/4 tsp kosher salt, divided
- 1 ripe avocado
- 1/4 cup sour cream
- 1/4 tsp cayenne pepper
- 2 limes, divided
- 1 tbsp water
- 1 lb tuna steak (1-2 steaks, about 1" thick)
- 1 tsp vegetable oil
- 8 corn tortillas (6" each)
- 1/2 cup chopped fresh cilantro
Preparation
Step 1
Toast the cumin seeds in small skillet over medium heat until fragrant, about 3 minutes. Chop coarsely with knife. Toss in medium bowl with cabbage, radishes, vinegar and 1/4 tsp salt; set aside.
In a small food processor, puree avocado, sour cream, cayenne, 1/4 tsp salt, juice of 1 lime and 1 tbsp water. Add a little more water if crema is too thick.
Preheat grill or grill pan on the stove to high heat. Rub tuna with oil and season with remaining 1/4 tsp salt. Grill until nicely marked outside and desired doneness inside, about 2-4 minutes per side (ensuring safe internal temp of 145°). Transfer to plate. Grill tortillas until hot and soft, about 30 seconds per side. Stack and wrap in foil to keep warm.
Thinly slice tuna across the grain and arrange on platter. Cut remaining lime in wedges. Set out cabbage salad, crema, cilantro and tortillas; allow guests to assemble their own tacos. Serve with lime wedges for squeezing. Refrigerate any leftovers.