Paleo Gluten Free Cilantro-Lime Tuna Tacos
Total time30 min
Prep time20 min
Cook time10 min
4.6(3)
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Learn more →Ingredients
4 servings
For the tuna
- 1 lb ahi tuna steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 1 large avocado, sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, 1 tbsp olive oil, and 1/2 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the tuna.
- 2
In a small bowl, stir together the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the tuna steaks dry with paper towels, then rub the spice mixture evenly over both sides of each steak.
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