Tuna Street Tacos
You are standing at the intersection of indulgent tuna perfection and simple Tijuana street food. Give your taste buds the green light!
PREP TIME:
25 min
SERVES:
2
HERE’S WHAT YOU DO...
- Add all ingredients for avocado lime crema into a food processor or blender and blend until smooth. Set aside in a bowl or jar, cover and refrigerate until ready to assemble tacos.
- Finely shred green and purple cabbage and place in large non-reactive bowl of ice-cold water for about 15 minutes. Drain well and spin dry. Toss with remaining slaw ingredients and set aside.
- In small pan, heat butter over medium-high heat. Add corn and cook for about 5-10 minutes until golden and caramelized. Remove from heat and set aside.
- To assemble tacos, toast tortillas in dry skillet over medium-high heat. Drizzle all with crema and place a fillet on each.
- Top with slaw, sprinkle on roasted corn, diced tomato, and diced onion, sprinkle with cotija cheese, smoked paprika, and chopped cilantro.
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