This spicy tuna and avocado fish taco recipe is the perfect summer supper:
fit a boatload of healthy fat into the palm of your hand, but the flavors are tough to beat, especially when crowned with a spicy slaw and the tang of a few pickled onions. Forget the fried version: This is your new fish taco recipe.
2 Tbsp olive oil mayonnaiseSalt and black pepper to taste1 ripe avocado, pitted, peeled, and slicedCombine the cabbage, mayo, lime juice, and chipotle in a large mixing bowl.Heat the oil in a large cast-iron skillet or stainless-steel sauté pan over medium-high heat.When the oil is hot, add the tuna and sear for 2 minutes on each side, until a nice crust has developed but the inside of the tuna is still rare.Slice the tuna into thin planks.Serve with lime wedges and hot sauce.
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