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Tacos

These tacos are flavorful mixture of spices including tortilla, spice rubbed tuna, queso fresco, Pico de Gallo with a side of refried beans and guacamole.   
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 2 hours 20 minutes
Servings: 8 tacos
Course: Dinner, Lunch
Cuisine: Mexican
Ingredients Method

Ingredients
  

Tortillas
  • ¾ Cup Masa Harina
Tuna Steak
  • 1 Teaspoon Chili Powder
  • ½ Teaspoon Cumin Powder
  • ½ Teaspoon Smoked Paprika Powder
  • ½ Teaspoon Cayenne Powder
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Salt
  • 1 Teaspoon Light Brown Sugar
  • 2 Tuna Steaks
  • 2 Tablespoon Corn Oil
Pico de Gallo
  • 1 Large Ripe Tomato
  • ¼ Small White Onion finely diced
  • ½ Jalapeno Chili deseeded & finely chopped
  • Juice of ½ Lime
  • ¼ Teaspoon Salt
  • 1 Tablespoon Coriander Leaves finely chopped
Refried Beans
  • 2 Teaspoon Corn Oil
  • ½ Small White Onion finely chopped
  • 1 Garlic Clove crushed
  • ¼ Teaspoon Chili Powder
  • ¼ Teaspoon Ground Cumin
  • ¼ Teaspoon Salt
  • 1 15-Oz Can of Black Beans drained
  • Juice of ½ Lime
Guacamole
  • 1 Tomato deseeded & chopped
  • ¼ Red Onion finely chopped
  • ½ Serrano Chili deseeded & finely chopped
  • Juice of ½ Lime
  • 1 Tablespoon Coriander Leaves finely chopped
  • ¼ Teaspoon Salt
  • 2 Ripe Avacadoes peeled, destoned, & diced
To Serve
  • ¼ Cup Queso Fresco

Method
 

Tortillas
  1. Combine Masa Harina flour, ⅔ cup of water, and salt. Stir until combined and let stand for 20 minutes.
  2. Divide into 8 portions. Flatten each into a 12cm disc
  3. Heat over a dry, frying pan that is over medium heat.
  4. Cook each disc for about 1-2 minutes. Flip and cook for an additional 2 minutes. Keep warm
Tuna Steak
  1. Mix chili powder, cumin, smoked paprika powder, cayenne powder, garlic powder, dried oregano, salt, and sugar in a bowl.
  2. Rub the spice mix on the tuna steaks and let marinate for about 1 hour.
  3. Heat a large frying pan over high heat and add in corn oil. Add the tuna steaks and let cook for 2-3 on each side. The internal temperature of the tuna should be over 140° Fahrenheit. Let rest for 3 minutes.
  4. Slice thinly.
Pico de Gallo
  1. In a medium bowl, mix together tomato, onion, chili, lime juice, and salt. Let sit for one hour. Stir in coriander.
Refried Beans
  1. Heat the corn oil in a pan over medium heat.
  2. Cook onions for 5 minutes or until softened.
  3. Add garlic, chili powder, cumin, and salt. Cook for 1 minute while stirring continuously.
  4. Add black beans and 4 tablespoons of water. Bring to a boil. Reduce the heat and let simmer for 5 minutes.
  5. Mash half the beans and stir in lime juice.
Guacamole
  1. Place the tomato, onion, chili, lime juice, and coriander in a bowl. Add salt as desired.
  2. Fold in the avacados.
Assembly
  1. Layer the tortilla, tuns steaks, queso fresco, and Pico de Gallo.
  2. Serve tacos with guacamole and refried beans on the side