Tuna Taco with Mango Habenero Salsa
8 tacos
- 1# Tuna Steak
- Olive oil
- Salt and pepper
- 8 tortillas
Grill tuna medium rare, chop & distribute among 8 tortillas. Spoon on 1 tablespoon or more mango salsa.
Mango Salsa
- 1 mango, peeled
- 1 red pepper
- 1 small red onion
- 3 habenero chilies
- 1/2 bunch cilantro
- 1/4 c olive oil
- Salt and pepper
Dice mango, onion & red pepper into a small dice. Chop Habenero carefully (wearing rubber gloves is a good idea) and then cilantro. Place all in a bowl, toss with olive oil and salt and pepper to taste.
Guacamole de Cero Style
- 4 avocados
- 2 cloves garlic minced small
- 1/2 small red onion minced
- Plum tomatoes minced
- Jalapenos minced no seeds
- 2 tablespoons cilantro finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Pit, peel and mash avocados. Add all other ingredients and mix well. Add salt and pepper to taste.
Steak Tacos
Makes 8 to 10 tacos
Skirt Steak Marinade
- 1/4 c. pickled jalapenos with juice
- 1-2 cloves garlic
- 1 1/2 t. black pepper
- 1/4 c. olive oil
Puree all ingredients together, use this to marinate 1 ½ pounds of skirt steak. Grill steak to desired doneness, we prefer the meat at medium, and cut across the bias of the meat.
Roasted Fingerling Potatoes
Toss 1/2 pound of fingerling potatoes in olive oil, salt, and pepper. Roast in a 350 degree oven until tender enough to pierce with a fork. Dice into small cubes.
Chipotle Mayo
- 1 whole egg, beaten and divided in half (you will only use 1/2 the egg)
- 2 egg yolks
- 1 tablespoon salt
- Whip these ingredients together until thick, and the eggs are a light lemon color. This can be done by hand but is much easier in a food processor. (Adjust salt if necessary)
- Slowly add 2 cups of olive oil
- 1 c. chili chipotle in adobo sauce
- ½ c. lime juice
- To assemble your tacos, place the steak and potatoes in tortillas, top with chipotle mayo, garnish with diced onion and cilantro and a wedge of lime.