Pink Peppercorn Crusted Tuna Tacos


  1. Thaw mango and avocado according to package instructions.
  2. For the slaw; toss to combine red cabbage, mango, avocados, and cilantro in a bowl. Season with salt and pepper, to taste.
  3. Stir to combine mayonnaise, raspberry crumbles, lime juice and chipotle peppers in a bowl. Season with salt, to taste.
  4. 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.
  5. 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.


  • 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