Pink Peppercorn Crusted Tuna Tacos
Pink Peppercorn Crusted Tuna Tacos
Directions
- Thaw mango and avocado according to package instructions.
- For the slaw; toss to combine red cabbage, mango, avocados, and cilantro in a bowl. Season with salt and pepper, to taste.
- Stir to combine mayonnaise, raspberry crumbles, lime juice and chipotle peppers in a bowl. Season with salt, to taste.
- Preheat cast iron skillet. Season tuna steaks with salt and press on crushed peppercorns. Add oil to skillet, and cook tuna steaks for about 2 minutes on each side. Remove from heat and transfer to a paper-lined tray.
- For each taco; warm a corn tortilla according to package instructions and place on a plate. Slice 2 oz. of tuna into strips and place on center of tortilla. Top with cabbage slaw and chipotle-raspberry sauce.
Ingredients
- 1/2 cup Simplot Simple Goodness™: Mango Cubes 2/5lb
- 1/2 cup Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb
- 1 cup cabbage, red, diced to 1/4 in.
- 1/4 cup cilantro, fresh, leaves
- 1/2 cup mayonnaise
- 1/4 cup Simplot Simple Goodness™: Raspberries, IQF Crumbles 6/2lb
- 1 tbsp lime, juice
- 2 tsp chipotle pepper(s), canned in adobo, finely minced
- 1 lb tuna, steak(s), fresh, about 1 in. think
- Kosher salt, as needed
- freshly ground peppercorns, Sichuan, as needed
- 1/4 cup oil, vegetable
- 8 6 in Flour tortillas
