Products used in this recipe
Pink Peppercorn Crusted Tuna Tacos
Yield: 8 Servings (4 1/2 oz. each)
Yield: 8 Servings (4 1/2 oz. each)
Seared pink peppercorn-crusted tuna on corn tortillas with colorful red cabbage, avocado, mango slaw and a house-made chipotle-raspberry sauce.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Mango Cubes 2/5lb | 1/2 cup | |
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 1/2 cup | |
| Red cabbage, diced to 1/4-inch | 1 cup | |
| Cilantro leaves, fresh | 1/4 cup | |
| Mayonnaise | 1/2 cup | |
| Simplot Simple Goodness™: Raspberries, IQF Crumbles 6/2lb | 1 1/4 oz. | 1/4 cup |
| Lime juice | 1 Tbsp. | |
| Chipotle peppers, canned in adobo, finely minced | 2 tsp. | |
| Tuna steaks, fresh, about 1-inch thick | 1 lb. | |
| Kosher salt | as needed | |
| Sichuan peppercorns, freshly ground | as needed | |
| Vegetable oil | 2 fl. oz. | 1/4 cup |
| Flour tortillas, 6-inch | 8 each |
Preparation Instructions:
- Step 1
- Thaw mango and avocado according to package instructions.
- Step 2
- For the slaw; toss to combine red cabbage, mango, avocados, and cilantro in a bowl. Season with salt and pepper, to taste.
- Step 3
- Stir to combine mayonnaise, raspberry crumbles, lime juice and chipotle peppers in a bowl. Season with salt, to taste.
- Step 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.
- Step 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.
