Ahi Tuna Tacos with Pineapple Salsa
Description
A zesty dry rub and a fresh, homemade pineapple salsa adds incredible flavor to simple fish tacos made with thinly sliced, pan-seared ahi tuna.
Ingredients
•
2 tablespoons ground black pepper
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2 teaspoons salt
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2 teaspoons ground cumin
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2 teaspoons garlic powder
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2 teaspoons ground cinnamon
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1 pound ahi tuna steaks
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2 tablespoons olive oil
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4 tablespoons fat-free sour cream
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4 (10 inch) flour tortillas, warmed
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1/2 whole fresh pineapple - peeled, cored, and diced
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1/2 medium red onion, diced
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2 tablespoons chopped fresh cilantro, or to taste
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2 tablespoons lime juice
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1 tablespoon crushed red pepper
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2 teaspoons grated lime zest
Directions
1
Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
2
Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
3
Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
4
Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.