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Ahi Tuna Tacos with Mango Avocado Salad

Name: Ahi Tuna Tacos with Mango Avocado Salad
Ingredients: 1 ripe mango peeled, cored - medium diced; 2 ripe Haas avocados, peeled, cored - small diced; 1/4 large red onion, minced; 1 lime cut in half lengthwise. uice one half. Slice the other half in quarters and set aside.; 2 tablespoons of cilantro roughly torn; 8 soft corn tortillas 4.5 inch in diameter; 1 pound of ahi tuna steak, pat dry and season with salt and pepper on both sides.; Optional sauce suggestions: extra lime and mango juice, tamari sauce, Braggs Amino Acid, Siracha, or hot sauce.

Have I ever mentioned fresh tacos are perfect to enjoy on the Mediterranean Diet? Ahi Tuna Tacos with Mango Avocado Salad is perfection and a perfectly healthy choice for the Mediterranean Diet. I love tacos so I have Mediterraneanized all of my favorite Mexicali dishes.

Taco Tuesday should be a weekly celebration, but Tuesdays can be a very difficult work day. I almost always work late on Tuesday. Ahi Tuna Tacos with Mango Avocado Salad is my go-to for a busy Tuesday. It saves on time, but has all of the yum. I firmly believe, if you are lucky enough to get a fresh piece of Ahi tuna, do something special with it. Freshly made tacos are just the ticket.

Salad Can Be the “Wow” Factor

Sweet mango and creamy avocado are the main ingredients of the salad. Mixed with crunchy red onion, cilantro and zesty lime creating a fresh salad that is the wow factor of these tacos. Each of the flavors enhance the ahi tuna creating a fresh tropical meal. Whole wheat or corn shells will keep these tacos Mediterraneanized.

I Mediterraneanized Taco Tuesday

Corn or Wheat Tortillas

I often make my own wheat tortillas. To be honest, Stacey’s Organic tortillas are so good with only the most wholesome ingredients. When they are available I buy them. Luckily, Peterson’s Groves is a distributor, convenient if you live in the Treasure Coast. In fact, Vickie’s Seafood, is at Peterson’s several days a week. A visit to Peterson’s can net you every ingredient you need to make Ahi Tuna Tacos with Mango Avocado Salad.

For these tacos, I prefer my favorite store-bought white corn tortillas. I have not mastered making corn tortillas. Why should I when these are so yummy? These are small organic white corn tortillas. I keep them in the freezer and take out a pack at a time. This size is ideal for a hand-held party.

AHI TUNA TACOS WITH MANGO AVOCADO SALAD

Street tacos and a pitcher of Mediterranean Diet friendly Red Sangria make a fun night with friends. I love having dinner parties with my girl friends. One of my first celebrations post Covid closures will be a Mediterraneanized Taco Tuesday night. If you have not had the opportunity to check out Olive Sunshine’s Mushroom Street Taco, you should. It is a reader favorite. Let me know, do you like Ahi Tuna Tacos with Mango Avocado Salad or Mushroom Street Tacos best? For me, I will take one of each!

Pescatarian Taco Tuesday

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4 servings – 2 street-sized tacos per serving

20 minutes

Ingredients

Mango Avocado Salad

1 ripe mango peeled, cored – medium diced

2 ripe Haas avocados, peeled, cored – small diced

1/4 large red onion, minced

1 lime cut in half lengthwise. uice one half. Slice the other half in quarters and set aside.

2 tablespoons of cilantro roughly torn

Assembly of Tacos

8 soft corn tortillas 4.5 inch in diameter

1 pound of ahi tuna steak, pat dry and season with salt and pepper on both sides.

Optional sauce suggestions: extra lime and mango juice, tamari sauce, Braggs Amino Acid, Siracha, or hot sauce.

Instructions

Combine the ingredients for the Mango Avocado Salad: mango, avocado, red onion, lime juice and cilantro. Set aside.

Heat a large skillet, or griddle, to medium. Lightly spritz the pan with extra-virgin olive oil. Crisp both sides of the tortillas. Set aside and cover to keep warm.

Carefully wipe the hot pan with a dry towel. Return to the heat and add a teaspoon of extra virgin oil. Add the tuna steak. Sear on both sides until the meat reaches the desired temperature, 1-2 minutes per side. Remove from heat – place on a cutting board.

Place tortillas on plates (2 per plate) assembly style. Dress each taco shell with the mango salad, slice the tuna into 16 one ounce pieces and place two ounces on each taco,

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We enjoy white corn tortillas for these tacos. I use Penzeys Arizona Dreaming seasoning on the tortillas; sprinkling it on while they crisp. Salt free and delicious.

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Ahi Tuna Tacos with Mango Avocado Salad

Salad Can Be the “Wow” Factor

Corn or Wheat Tortillas