Ingredients
- 3 tablespoons olive oil shopping list
- 2 medium red onions, thinly sliced shopping list
- salt shopping list
- 1 teaspoon chipotle powder or hot paprika shopping list
- 1 teaspoon dried oregano shopping list
- 1 tablespoon red wine vinegar shopping list
- 1 ripe mango—peeled, pitted and cut into 1/4-inch dice shopping list
- 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice shopping list
- 1 serrano or jalapeño chile, seeded and very finely chopped shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 tablespoon chopped cilantro shopping list
- One 1-pound tuna steak (1 inch thick) shopping list
- Eight 6-inch corn tortillas shopping list
How to make it
- Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
- Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
- Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm.
- Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.
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