Ingredients
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1/4 cup fresh lime juice
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1 1/2 tablespoons cabo wabo tequila
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1/2 teaspoon Mexican oregano (dried)
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1 1/2 teaspoons minced fresh garlic
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1 teaspoon onion powder
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1/4 teaspoon ground cumin
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1 tablespoon chopped fresh cilantro
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1 lb fresh yellowfin tuna fillet
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20 corn tortillas
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4 -5 cups shredded cabbage
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1 cup chopped fresh cilantro
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1 large lime, sliced into 10 wedges
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5 ounces fat-free cheddar cheese or 5 ounces fat-free monterey jack cheese
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3 -4 chipotle chiles, canned,julienned
Instructions
- Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
- Place tuna fillet in a ziploc bag and pour marinade over fish.
- Remove excess air from bag and seal.
- Refrigerate for one hour, while you prepare your grill.
- Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
- Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
- (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
- Briefly heat corn tortillas carefully on grill.
- Do not overcook, or they will get hard.
- Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
- Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
- If you wish a spicier taste, add the chilies.
- Serve.