Ingredients
Scale
- 3 ahi tuna fillets (or ~1 pound)
- 8–12 gluten free corn tortillas
- 1/2 cup corn kernels
- 1/2 cup shredded purple cabbage
- 1/3 cup green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons soy sauce
- 4 tablespoons Honey Ginger Dressing
- 1 tablespoon olive oil
- 1/2 cup guacamole
Instructions
- First preheat your grill to 350 degrees.
- Next, drizzle olive oil on both sides of each steak and sprinkle on salt and pepper (on each side).
- Place steaks onto grill and drizzle on about 1 tablespoon of soy sauce and then cook for 3 minutes. I like to use tin foil to make for easy clean up. So- if you choose to use this method, spray nonstick cooking spray onto the foil before placing the tun on top. Then, flip and cook for an additional 3 minutes.
- Next, assemble your tacos. First make your corn pico. Mix together green onions, shredded purple cabbage, and corn. Season with a pinch of salt and pepper (and even some cilantro).
- Then, take a corn tortilla and place about an ounce of ahi tuna on top. Sprinkle on some corn pico, about 2 tablespoons of guacamole, and finally a drizzle of honey ginger dressing.