Tuna Tacos

Cilantro Lime Slaw:

• 1 ripe avocado chopped
• ¾ cup Greek yogurt 
• ½ cup chopped fresh cilantro 
• 1 lime juiced
• ½ tsp cumin 
• 1 package of coleslaw mix
• 3 scallions thinly sliced
• ½ jalapeno thinly sliced
• Salt and pepper 

Tacos:

• 2 jars of Tonnino Yellow Fin Jalapeno Tuna, drained 
• 1/4 package of favorite taco spice mix or 2 TB blacken spice mix
• 2TB Olive Oil 
• 1 package of flour or corn tortillas, taco size 
• 1 ripe avocado sliced 
• 1 lime sliced 

Spicy Sauce

• 2 TB Sriracha
• 1/3 cup of Mayonnaise 
• 1 TB Maple Syrup 
• Salt and pepper

For Coleslaw

• In a large bowl mix Greek yogurt, lime juice, cumin together
• Mix remaining ingredients together, season with salt and pepper to taste and set aside. 

For Sauce

• Mix all ingredients together, season with salt and pepper if needed and set aside. If sauce is thick add one tsp of water at a time until the perfect constancy 

For Tacos 

•  Mix Olive Oil, ½ of squeezed lime and taco spice mix together 
• Add tuna and lightly toss together trying to keep tuna in large pieces 
• Warm tortillas in a dry cast iron skillet on medium heat for about 30 seconds each side 
• Fill warmed tortilla with pieces of tuna, slaw and top with additional sliced avocado, fresh cilantro, lime wedges and drizzle of spicy sauce

Sauce can be made a day ahead of time and stored in the refrigerator 

Creamy, Bright and Fresh