Tuna and Mango Tacos with Chipotle Cream

Mazola® Corn Oil
22Ingredients
490Calories
55Minutes

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon adobo sauce
  • 3 garlic cloves (minced)
  • 1/2 teaspoon ground cumin
  • 7 ounces greek yogurt (plain 2% fat)
  • kosher salt
  • ground black pepper (Freshly)
  • 1 mango (peeled, fruit cut off the seed, and cut into 1/2-inch dice, about 1-1/2 cups)
  • 6 scallions (white and light green parts, thinly sliced)
  • 1/2 cup fresh cilantro (chopped)
  • 1 tablespoon orange juice (fresh squeezed)
  • 1 tablespoon Mazola Corn Oil
  • kosher salt
  • ground black pepper (Freshly)
  • 2 hass avocados (ripe, halved, pitted, peeled, and cut into 1/2-inch dice)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper (freshly)
  • 1 pound tuna steak (sushi-grade, 1-1/2 inches thick)
  • 1 tablespoon Mazola Corn Oil
  • 4 whole wheat tortillas

Directions

  1. To make the cream, process the lemon juice, chiles, garlic, and cumin together in a food processor to make a paste. Add the yogurt and pulse until thoroughly combined. Season with salt and pepper to taste.
  2. To make the salsa, combine the mango, scallions, cilantro, orange juice and corn oil in a medium bowl. Season with salt and pepper. Stir well. Let stand while preparing the tuna.
  3. To prepare the tuna, mix the cumin, chili powder, salt, and pepper together in a small bowl. Brush tuna with the remaining tablespoon of corn oil and coat with spice mixture. Let stand for 15 minutes.
  4. Meanwhile, preheat the oven to 200°F. One at a time, heat the tortillas in a dry skillet over medium heat, turning often, until warm and pliable, about 45 seconds. Stack the tortillas on a baking sheet, tent with aluminum foil, and keep warm in the oven until ready to serve.
  5. Heat a grill pan or cast-iron skillet over high heat. Add the tuna and cook, turning after 3 minutes, until seared on both sides, about 6 minutes for medium rare, turning once. Transfer the tuna to a carving board and let stand for 3 minutes. Using a knife, cut against the grain into ½-inch-thick slices.
  6. Gently stir the avocado into the orange mixture to finish the salsa. If you wish, transfer the cream to a plastic condiment dispenser. For each taco, put a tortilla on a plate and arrange slices of tuna over one half of it. Top with 3 generous tablespoons of salsa and squirt or spoon cream liberally over the salsa. Fold in half and serve hot.
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NutritionView more

490Calories
Sodium39%DV930mg
Fat38%DV25g
Protein65%DV33g
Carbs13%DV38g
Fiber40%DV10g

PER SERVING *

Calories490Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat4.5g23%
Trans Fat
Cholesterol50mg17%
Sodium930mg39%
Potassium1140mg33%
Protein33g65%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber10g40%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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