Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.
Place tuna fillet in a ziploc bag and pour marinade over fish.
03Remove excess air from bag and seal.
04Refrigerate for one hour, while you prepare your grill.
05Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
06Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
07(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.
08Briefly heat corn tortillas carefully on grill.
09Do not overcook, or they will get hard.
10Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
11Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.