Pan-Seared Tuna Tacos with Avocado and Mango Salsa

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Pan Seared Tuna Tacos with Avocado and Mango SalsaRecipe

Photo: Jennifer Causey Styling: Claire Spollen

These simple, vibrant tacos rely largely on superfresh ingredients for the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust.

Serves 4 (serving size: 2 tacos)


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2 teaspoons canola oil
1 (1-pound) yellowfin tuna fillet, about 3/4 inch thick
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
1/2 cup refrigerated fresh mango salsa
1/4 cup reduced-fat sour cream
1 peeled avocado, cut into 16 slices


1. Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.

2. Warm tortillas according to package directions. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa, 1 1/2 teaspoons sour cream, and 2 avocado slices. Serve immediately.

Created date

April 2016

Nutritional Information

Calories 346
Fat 11.2 g
Satfat 2.6 g
Monofat 6 g
Polyfat 1.8 g
Protein 32 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 50 mg
Iron 2 mg
Sodium 534 mg
Calcium 64 mg
Sugars 4 g
Est. Added Sugars 2 g