Description

Looking for a light dinner or lunch?  These tuna and avocado tacos are full of flavor and low in saturated fat.  Chipotle chilies add a hint of spiciness, fresh mangos offer refreshing sweetness, and the Chilean Hass Avocados are a perfect compliment to these two flavor favorites.

Ingredients

1 pound sushi grade tuna steak (1 ½ inch thick) at  room temperature

4 10 inch whole wheat tortillas

3 cloves of garlic, finely minced

2 chipotle chiles en adobo - seeded and chopped

½ teaspoon adobo sauce from can of chipotle chiles

Juice of 1 lemon

½ teaspoon cumin powder

7 ounces 2% fat strained Greek yogurt

1 mango diced (about 1 ½ cup)

6 scallions, thinly sliced (white and light green parts only)

½ cup fresh cilantro leaves, chopped

1 tablespoon fresh orange juice

2 ripeChilean Haas avocados, diced

1 tablespoon cumin powder

1 tablespoon chili powder

coarse salt and freshly ground black pepper, to taste

1 tablespoon olive oil

Directions

To make the cream in a food processor combine garlic, chipotle chiles, adobo sauce, lemon juice, and cumin powder. Blend to form a smooth paste. Add yogurt and pulse until thoroughly combined. Season with salt and pepper, put in squirt bottle, and set aside.

For the salsa, combine mango, scallions, cilantro, orange juice, salt, and pepper in a medium bowl. Stir well. Just before serving, fold in avocado, gently.

In a small mixing bowl, combine, cumin, chili powder, salt, and pepper. Brush tuna with ½ tablespoon olive oil and coat with spice mixture. Let stand for 15 minutes.

Meanwhile, heat tortillas without toasting, one side at a time, in dry skillet over medium heat. Keep tortillas warm in heated oven or in skillet until ready to assemble tacos.

Lightly brush grill pan or cast iron skillet with remaining olive oil and heat over high flame. Cook tuna, turning once, 3 minutes per side for medium rare (or 4 ½ minutes per side for medium). Remove from heat and slice into ½ inch thick pieces.

To assemble tacos, arrange slices of tuna over half of a tortilla on a plate. Top with 3 generous tablespoons of salsa and squirt or spoon cream liberally over the salsa. Fold and serve.