This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.
Serves 4
Ingredients
Prepared broccolicoleslaw, 4 cups(8 oz/250 g), about half of a 16 oz (500 g) bag
Red onion, 1⁄4 cup (11⁄2 oz/45 g) minced
Fresh cilantro, 1⁄4 cup (1⁄3 oz/10 g) minced
Fresh lime juice, 1 tablespoon plus 21⁄2 teaspoons
Serrano chile, 1, seeded and minced
Kosher salt and freshly ground black pepper
Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml)
Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g)
Lime zest, 11⁄2 teaspoon finely grated
Albacore tuna, 1 lb (500 g), cut into 3⁄4-inch (2 cm) cubes
Ancho chile powder, 3⁄4 teaspoon
Ground cumin, 1⁄4 teaspoon
Ground coriander, 1⁄4 teaspoon
Olive oil, 2 tablespoons
Large avocado, 1, peeled and sliced
Gluten-free corn tortillas, 8–10 (51⁄2–6 inches/14–15 cm in diameter), heated