Mar. 6, 2019

Taco Loco


1 tuna steak fresh not canned

2 tsp Harissa paste

1 shallot

4 Tbsp rice vinegar

1 carrot

sour cream to garnish

cilantro to garnish

corn tortillas


1. Thinly slice shalot and add to vinegar in a bowl.

2.Rub harissa paste over both sides of tuna steak, Heat 1 tbsp oil on a skillet. Add Tuna steak,  Cook for 3-4 minutes per side until cooked through. Cut it in 1" thick strips.

3. Meanwhile julienne the carrot and add to the skillet and saute it for 2 minutes.

To assemble: On a corn tortilla, add a strip of tuna, julienned carrots, and a few pickled shallot sices. Top with sour cream and cilantro sprig. Fold and enjoy.

Makes 6-8 tacos, 2 servings.