Tuna Fiesta Tacos with Cilantro Jasmine Rice and Iceberg Lettuce Slaw
Indulge in the vibrant flavors of Mexico with our Tuna Fiesta Tacos, featuring seared tuna, cilantro-infused jasmine rice, and a refreshing iceberg lettuce slaw, all wrapped in a crispy corn tortilla. This dish is a perfect blend of protein, fiber, and deliciousness. With its bold flavors and textures, this recipe is sure to become a favorite.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
- mexican
- slot-machine-generated
- tuna
- iceberg lettuce
- jasmine rice
Ingredients
- 4piecestuna steaks, cut into small pieces
- 1cupjasmine rice, rinsed and drained
- 2cupsiceberg lettuce, shredded
- 1/2cupred onion, diced
- 1/4cupcilantro, chopped
- 2tbspslime juice, freshly squeezed
- 1tbspolive oil, none
- 1tspground cumin, none
- 1/2tspsmoked paprika, none
- to tastenonesalt, none
- to tastenonepepper, none
- 8piecescorn tortillas, warmed
- 1cupsalsa, store-bought or homemade
- 1pieceavocado, diced
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat the olive oil in a large saucepan over medium-high heat. Add the diced red onion and cook until translucent, about 3-4 minutes.
4mmedium-high heat - 2
Add the jasmine rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
2mmedium heat - 3
Add 2 cups of water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
15mlow heat - 4
While the rice is cooking, prepare the iceberg lettuce slaw. In a large bowl, combine the shredded lettuce, diced red onion, chopped cilantro, and a squeeze of lime juice. Season with salt and pepper to taste.
5mnone - 5
In a small bowl, mix together the ground cumin, smoked paprika, salt, and pepper. Rub the spice mixture onto the tuna pieces, making sure they are evenly coated.
2mnone - 6
Heat a large skillet over medium-high heat. Add the tuna pieces and sear for 2-3 minutes per side, or until cooked to desired doneness.
6mmedium-high heat - 7
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
1mnone - 8
Assemble the tacos by placing a portion of the cilantro jasmine rice onto a warmed tortilla, followed by a piece of seared tuna, a spoonful of the iceberg lettuce slaw, and a dollop of salsa. Top with diced avocado and serve immediately.
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