This is a great dish for a casual supper; let everyone assemble their own tacos.
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon chipotle chile powder or chile powder
1 pound Yellowfin tuna fillet (about 3/4 inch thick)
8 (6-inch) corn tortillas
1 cup sliced peeled avocado (about 1 medium)
1/2 cup vertically sliced onion
1/4 cup fresh cilantro leaves
24 pickled jalapeño slices
8 teaspoons reduced-fat sour cream
4 lime wedges
How to Make It
Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna.
Heat a grill pan over high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or until desired degree of doneness. Cut tuna into 1/4-inch-thick slices.
Warm tortillas according to package directions. Divide tuna evenly among tortillas; top each with 2 tablespoons avocado, 1 tablespoon onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoon sour cream. Serve tacos with lime wedges.