Ingredients:

  • 1 lb (450 g) fresh sashimi-grade tuna, diced
  • 3 tablespoons lime juice (about 2 limes)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt, to taste
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1 cup shredded cabbage
  • Fresh lime wedges (for serving)

Instructions:

  1. In a bowl, combine diced tuna, lime juice, soy sauce, sesame oil, salt, and pepper. Cover and marinate in the fridge for 30 minutes.
  2. In a separate bowl, mix together diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Set aside to allow flavors to meld.
  3. Heat a non-stick skillet or grill pan over medium-high heat. Sear the marinated tuna for about 1-2 minutes, until lightly browned but still rare in the center.
  4. In the same skillet, lightly toast corn tortillas for about 30 seconds on each side until warm and pliable.
  5. Place a layer of shredded cabbage on each tortilla, followed by a generous spoonful of seared tuna and a scoop of mango salsa. Top with avocado slices and a squeeze of fresh lime.
  6. Serve tacos immediately with lime wedges on the side.