I just found some new taste testers for my recipes.A couple little girls are spending the day at our house, and I was making these wraps for myself. When it was lunchtime, I offered them English muffin pizzas or fish tacos. They both said fish tacos. (My first thought was, Oh no, they’ll eat all my tuna!), but then I marveled at the idea that perhaps, somewhere, some children in the world, are not picky!It turns out, the tacos were a hit, and the girls’ only complaints were that the avocado slices were falling out.
- 1 large ahi tuna steak
- olive oil
- salt and pepper
- 1/4 cabbage, shredded
- cilantro and sour cream dressing (recipe follows)
- 1 avocado, sliced
- 1 tomato, sliced
1. Rub ahi steak with olive oil and season with salt and pepper. Sear the steak in a very hot skillet on both sides until browned on the outside but pink in the middle. Remove from pan and let rest for at least ten minutes. Then slice into strips.
2. Toss shredded cabbage with the dressing. Set aside.
3. Season avocado and tomato with salt and pepper.
4. Place a few strips of tuna, a small amount of the cabbage mixture, 2 slices of tomato, and two slices of avocado on each tortilla. Wrap up like a burrito or simply fold in half like a taco.
- cilantro and sour cream dressing
- 2 tablespoons cilantro, chopped
- 1 tablespoon mayonnaise
- 2 tablespoons sour cream
- juice of 1/2 a lime
- 1/2-1 teaspoon sugar
- salt and pepper to taste
- Whisk all ingredients together in a small bowl.