From Food and Wine magazine Ingredients 3 tablespoons olive oil Directions Serves 4.
Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you read more.
Tuna Tacos with Onions
2 medium red onions, thinly sliced
1 teaspoon chipotle powder or hot paprika
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1 ripe mango—peeled, pitted and cut into 1/4-inch dice
1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
1 serrano or jalapeño chile, seeded and very finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
One 1-pound tuna steak (1 inch thick)
Eight 6-inch corn tortillas
From Food and Wine magazine
3 tablespoons olive oil