Grilled Ahi Tacos with Cilantro Lime Sauce

Ingredients

For tacos:

2 lbs. ahi tuna steaks (1½” thick)

olive oil   

3 Tbsp. Cajun seasoning

2 c. shredded green cabbage

1 large avocado, sliced or diced

12 corn tortillas

For sauce:

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

3 Tbsp. fresh cilantro, chopped

1 tsp. fresh ginger, grated

1 c. sour cream

2 Tbsp. soy sauce

2 Tbsp. lime juice

For pico de gallo:

3 medium to large tomatoes, finely chopped

2 jalapeños, finely chopped (remove seeds for milder flavor)

1/2 small white onion, finely diced

1/2 c. fresh cilantro, finely chopped

1/4 c. lime juice

1/2 tsp. salt

Preparation

Place tuna on platter. Brush both sides with olive oil and sprinkle with Cajun seasoning. Marinate in refrigerator for 30 minutes while you make sauce and start the grill. To make cilantro lime sauce, place garlic, salt, and pepper in a mixing bowl and mash to a paste with the back of a spoon. Add cilantro, ginger, sour cream, and lime juice and stir to mix. Place sauce in a serving bowl. Prepare the pico de gallo by combining all ingredients in a mixing bowl and gently tossing to mix. Adjust seasoning as desired, adding lime juice or salt to taste. Place in a serving bowl. Place shredded cabbage in a serving bowl. To grill the tuna steaks, make sure your grill is set up for direct grilling and is preheated to high heat. Brush oil on clean grill grate. Arrange tuna on grate and grill until charred on the outside, but still rare in the center, 2 minutes per side. Transfer tuna to a cutting board. Arrange tortillas on grate and grill until warm and pliable, 30 to 60 seconds per side. Cut tuna steaks into thin strips. Serve family style or prepare each taco by placing a few slices of tuna on each tortilla. Add a spoonful each of cilantro lime sauce and pico de gallo. Top with shredded cabbage and avocado. Fold tortilla and enjoy!