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Pan-Seared Tuna Tacos with Avocado and Mango Salsa

Photo: Jennifer Causey Styling: Claire Spollen


Serves 4 (serving size: 2 tacos)

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.


  • 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

Nutrition 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

How to Make It

  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.

    Preparing Mango
  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.