Smoky Seared Tuna Tacos

Flavorful, protein-rich seared tuna tacos featuring a smoky chipotle-lime crema and crunchy cabbage slaw, served in warm corn tortillas.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb tuna steak
• 8 count corn tortillas
• 2 cups cabbage
• 0.25 cup cilantro
• 2 count lime
• 0.5 cup sour cream
• 1 tbsp chipotle peppers in adobo
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• 0.5 tsp salt

Cooking instructions

1. Whisk together the sour cream, minced chipotle peppers, and the juice of 1 lime to create the smoky crema; set aside in the refrigerator.
2. In a mixing bowl, toss the thinly shredded cabbage with chopped cilantro, the juice of the remaining lime, and a pinch of salt until well combined.
3. Rub the tuna steaks evenly with smoked paprika and salt. Heat the oil in a heavy-bottomed skillet over high heat until just smoking.
4. Sear the tuna steaks until browned on both sides and the center reaches 145°F (63°C) on an instant-read thermometer. Transfer to a cutting board and rest briefly before slicing. (about 4 min) — Medium-high heat
5. Briefly heat the corn tortillas in a dry pan until pliable. (about 2 min)
6. Slice the tuna against the grain into thin strips. Assemble tacos by placing slaw on the tortillas, topping with tuna strips, and drizzling with the smoky chipotle crema.