30 min
Fish Tacos with Broccoli Slaw and Lime Cream Sauce
Recipe GLPR14fce32aab3d12
Vibrant and fresh fish tacos featuring seared albacore tuna cubes seasoned with warm spices, paired with a crunchy broccoli slaw brightened by cilantro and lime, topped with a creamy lime yogurt sauce and fresh avocado. Served on warm corn tortillas for a quick, satisfying meal that's naturally gluten-free.
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Ingredients
4 cups prepared broccoli coleslaw
¼ cup minced red onion
¼ cup minced fresh cilantro
1⅝ tablespoons fresh lime juice
1 serrano chile, seeded and minced
to taste kosher salt
to taste freshly ground black pepper
6 tablespoons gluten-free mayonnaise
6 tablespoons plain Greek-style yogurt
½ teaspoon finely grated lime zest
1 pound albacore tuna, cut into 3/4-inch cubes
¾ teaspoon ancho chile powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 tablespoons olive oil
1 large avocado, peeled and sliced
9 gluten-free corn tortillas, heated
Directions
In a large bowl, combine the broccoli coleslaw, red onion, cilantro, 1 tablespoon plus 1 teaspoon of lime juice, and the minced serrano chile. Toss until evenly mixed. Season the slaw generously with kosher salt and black pepper to your taste. Set aside and let the flavors meld while you prepare the remaining components.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime zest, and the remaining 1 1/2 teaspoons of lime juice until smooth and well combined. Add a small pinch of salt and stir. Set the lime cream sauce aside.
In a medium bowl, toss the tuna cubes with the ancho chile powder, ground cumin, and ground coriander until all the fish is evenly coated. Season with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned tuna and sauté for about 2 minutes, stirring occasionally, until the outside is golden brown while the interior remains pink and reaches a safe internal temperature of 145°F. Transfer the cooked tuna to a warm serving bowl.
Arrange the warm corn tortillas, seared tuna, broccoli slaw, lime cream sauce, avocado slices, and any remaining lime juice on the table. Allow each diner to build their own tacos by layering the ingredients on the tortillas as desired.
