Today was a fishy day, as in a craving for fish day. And... considering today's temperature felt exactly the way I picture being in hell's anus, tacos it was! It's quick and not too much time near the oven's heat.
Tuna & Taco stuff
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 hard taco shells (available in most grocery stores)
2 limes, halved
In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna.
Preheat oven to 350 degrees F for the taco shells.
Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Beware! Your spice mixture on a very hot pan will smell very similar to mase. I would know. I was practically choking. Once you begin to breathe normally, transfer to a plate.
Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
3 ripe avocados, pit and skin discarded, diced into 1/4-inch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped
1/2 red onion, diced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO. The chunkier, the better!Assemble and voila!