You may also like
Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 2 medium red onions, thinly sliced
- Salt
- 1 teaspoon chipotle powder or hot paprika
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 ripe mangopeeled, pitted and cut into 1/4-inch dice
- 1 medium cucumberpeeled, seeded and cut into 1/4-inch dice
- 1 serrano or jalapeno 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
Method
- Light a grill or preheat a grill pan.
- In a large skillet, heat 2 tablespoons of the olive oil.
- Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes.
- Add the chipotle powder and cook for 30 seconds.
- Add the oregano and the vinegar and cook for 1 minute.
- Transfer to a plate.
- Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
- Oil the grill.
- Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt.
- Grill over high heat until lightly charred and pink within, about 3 minutes per side.
- Transfer to a plate.
- Grill the tortillas until hot and soft, about 10 seconds.
- Stack the tortillas and wrap them in foil to keep warm.
- Thinly slice the tuna and transfer to a platter.
- Serve with the onions, salsa and tortillas.
- Let everyone make their own tacos.
