Ahi Tuna Tacos

Ingredients

• 1-2 ahi tuna steaks Sashimi-grade, about .75 pounds total.
• 1 small head romaine or little gem lettuce
• 2-3 sprigs cilantro
• 1 jalapeño
• 1 avocado
• ½ cup sour cream
• 2 limes Save ½ a lime for the sour cream mixture. Cut the rest of the limes into wedges for squeezing over the finished tacos.
• taco seasoning blend Any brand you like.
• salt
• pepper
• 8 taco-sized corn tortillas

Instructions

• Season the ahi tuna steaks generously on all sides with salt, pepper, and the taco seasoning blend.
• Chop romaine or little gem lettuce until it becomes shredded in consistency.
• Give the cilantro leaves a rough chop and slice the jalapeño into rounds as thinly as possible. If you prefer it to be less spicy, de-rib and deseed the jalapeño before slicing.
• Halve and pit avocado. Then cut into thin strips.
• Mix sour cream with the juice of half a lime to thin out the consistency. Add some salt to taste.Note from Christina: Sometimes, I also like to add a few dashes hot sauce (such as Cholula or Tapatio) to give it a bit of color and a spicy kick!
• Coat bottom of pan with oil and get it hot enough to where the oil is shimmering.Place seasoned steaks in the pan, one at a time, searing on all sides until you see 5mm of cooked tuna all around, leaving the center rare. This should only take around 30 seconds per side. The seasoning should also become slightly blackened.
• Slice tuna into ¼” thick slices against the grain.
• Heat tortillas in a hot pan without oil, flipping 3 times, 10 seconds each until warmed and pliable.
• Build tacos beginning with a mound of shredded lettuce, 2–3 avocado slices, 2 slices of tuna, 2 slices of jalapeño, top with cilantro and a dollop of sour cream.Add a squeeze of lime right before taking a bite!