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.
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Resting Time 2 hours hrs 20 minutes mins
Course Dinner, Lunch
Cuisine Mexican
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
Tortillas
Combine Masa Harina flour, ⅔ cup of water, and salt. Stir until combined and let stand for 20 minutes.
Divide into 8 portions. Flatten each into a 12cm disc
Heat over a dry, frying pan that is over medium heat.
Cook each disc for about 1-2 minutes. Flip and cook for an additional 2 minutes. Keep warm
Tuna Steak
Mix chili powder, cumin, smoked paprika powder, cayenne powder, garlic powder, dried oregano, salt, and sugar in a bowl.
Rub the spice mix on the tuna steaks and let marinate for about 1 hour.
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.
Slice thinly.
Pico de Gallo
In a medium bowl, mix together tomato, onion, chili, lime juice, and salt. Let sit for one hour. Stir in coriander.
Refried Beans
Heat the corn oil in a pan over medium heat.
Cook onions for 5 minutes or until softened.
Add garlic, chili powder, cumin, and salt. Cook for 1 minute while stirring continuously.
Add black beans and 4 tablespoons of water. Bring to a boil. Reduce the heat and let simmer for 5 minutes.
Mash half the beans and stir in lime juice.
Guacamole
Place the tomato, onion, chili, lime juice, and coriander in a bowl. Add salt as desired.
Fold in the avacados.
Assembly
Layer the tortilla, tuns steaks, queso fresco, and Pico de Gallo.
Serve tacos with guacamole and refried beans on the side