Albacore tuna tacos

We love different variations on tacos, including fish tacos.  Here's a simple recipe for a few fillets of albacore tuna, or you can use some other fish, to make some delicious tacos with a cabbage slaw.  Sometimes I serve fish tacos with thinly sliced cabbage or romaine lettuce, and sometimes I make a simple cabbage slaw with lots of scallions, cilantro, and lime juice.

We used two wild albacore tuna fillets, which we had bought frozen at Trader Joe's.  After defrosting, we sliced each in half horizontally for four pieces so they would marinate and cook more quickly, as they were pretty thick, and then marinated it for about 20 minutes in 1/2 cup of my cumin lime honey dressing and a big pinch of salt.

Serve on corn tortillas (or try making your own - see my recipe here) with chopped cilantro, lime wedges, cabbage slaw, salsa verde, sliced scallions, pickled red onions and beans if you like.

Albacore tuna tacos
4 servings

• 2 albacore tuna fillets
• 1/2 cup cumin lime honey dressing
  
• 1 tsp. salt
• 1 Tbsp. olive oil

Slice the two fillets in half horizontally for four fillets.  Marinate in cumin lime honey dressing and salt for 20 minutes.  Heat olive oil in a large skillet over medium high heat.  Add fillets and cook a few minutes on each side to your desired wellness - they can be just seared and rare inside, or cook all the way through if you prefer.

Serve with:

• corn tortillas (try making your own here)
• lime wedges
• chopped cilantro
• pickled red onions
• pinto beans
• cabbage slaw

For the cabbage slaw, mix 2 cups shredded cabbage with 3 Tbsp. cumin lime honey dressing, 2 tsp. salt, 1/4 cup chopped cilantro, 3 sliced scallions, 3 Tbsp. lime juice, 2 Tbsp. mayonnaise.  Taste and adjust seasoning as needed.