Brighten up weeknight dinners with easy and flavorful Tuna-Guacamole Tacos. The guacamole is very creamy and tasty on its own--make extra.
1/2 cup thinly sliced red onion
1 tablespoon fresh lime juice
3/4 teaspoon kosher salt, divided
2 ripe peeled avocados, mashed
2 (10-ounce) Yellowfin tuna steaks (about 1 inch thick)
8 (6-inch) corn tortillas
How to Make It
Combine the onion, lime juice, 1/4 teaspoon salt, and avocados.
Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle tuna with remaining 1/2 teaspoon salt. Add tuna to pan; cook 4 minutes on each side or to desired degree of doneness. Cut tuna into 1/4-inch-thick slices. Warm tortillas according to the package directions. Divide avocado mixture evenly among tortillas. Divide tuna evenly among tortillas.
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These were a little blah. I spruced them up by adding shredded cabbage and a black bean/corn relish. (1 can black beans, 1 can corn, diced red onion, cilantro, olive oil, red wine vinegar, salt and pepper to taste) It gave them some flavor.
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