Tangy Tuna Tacos with Sweet Slaw

Makes 4 servings

Think of this recipe as a deconstructed fish taco. Gorgeous tuna fillets are seared to perfection, then layered on top of red cabbage, onion, carrots and a tortilla. A spin on two classics, these tacos make an incredible meal that will appeal to all ages. Squeeze lime juice over the top or drizzle on your favorite hot sauce, adding an extra kick. There’s no need to be fussy about following this recipe word for word, you can feel free to swap in your favorite variety of fish or veggies to make this dish your own!

INGREDIENTS

Juice of 1 navel orange (about ⅓ cup)
1 tsp. finely grated orange zest
1 tsp. fresh lime juice
2 tbsp. sugar
¾ tsp. salt
½ tsp. pepper
2 tbsp. sour cream
½ head red cabbage, chopped
2 medium carrots, grated
2 avocados, diced
1 small red onion, finely chopped
½ cup sweet corn
1 tbsp. olive oil
1½ lb. tuna steak or fillet
½ tsp. chopped fresh cilantro
8 4-inch corn tortillas
Lime wedges, to serve
Red onion, sliced to serve
Hot sauce for garnish

INSTRUCTIONS
1. Preheat the oven to 425°F.
2. For the dressing, whisk together the orange juice and zest, lime juice, sugar, ¾ teaspoon of salt and ½ teaspoon of pepper, in a large bowl. Whisk in the sour cream. Add cabbage, carrots, avocados, onions and corn to the bowl with the dressing and let sit, tossing occasionally, for 15 minutes. Place the slaw aside.
3. Heat the olive oil in a medium pan over high heat When the oil is very hot but not yet smoking, add tuna and sear on all sides, about 45 seconds per side. Remove from the heat and put the tuna in freezer for 5 minutes to cool.
4. Cut the tuna into slices. Fold the cilantro into the slaw.
5. Serve the tuna slices in corn tortillas. Garnish with lime, onions, slaw and hot sauce.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here