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
Est. added sugars 2g
How to Make It
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.
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.