It’s time for another edition of everybody’s favorite easiest and best dinner ever: Tacos! Once again, these look and sound crazy fancy but they’re so so simple and quick to put together. You can DIY some of the components I shortcut, obviously, but you don’t need to to make these amazing (and did I mention easy?!) tacos. So here you go.
WHAT YOU NEED
* 2 6oz ahi tuna steaks
* 2T low-sodium soy sauce
* 3T olive oil, divided
* 1t salt
* 1/2t black pepper
* 1 small bag pre-shredded cabbage mixture, (I used a mix with purple and green cabbage, kale, and carrots)
* 1T rice vinegar
* 2 radishes, sliced thin
* 1/2 and avocado, slices thin
* lime wedges for garnish
* optional: sriracha mayonnaise for topping
WHAT TO DO
Place the tuna steaks in a large zip top bag and add the soy sauce, 1 tablespoon of olive oil, salt, and pepper, then close the bag and carefully move it around to cover the tuna entirely and refrigerate and marinate for anywhere from 10 minutes to overnight.
While that’s marinating, add the cabbage mix to a bowl with 2 tablespoons of olive oil and the rice vinegar and toss to combine. Set aside.
Heat a pan over medium high heat. Add the tuna steaks and cook 2.5 minutes per side. Remove from the pan and slice thinly on the diagonal.
Warm your tortillas and then prepare your tacos: tortilla; a little cabbage salad; a few slices of radish and avocado; a few pieces of tuna; a squeeze of lime and a drizzle of sriracha mayo if that’s your thing.