1

Cut each flatbread into three rectangles to make the soft taco shells.

2

Lightly dust the tuna with smoked chile powder and a squeeze of lime. In a non-stick pan treated with cooking spray, cook the tuna filet on medium high heat, turning to cook all sides of the fish, about 8 minutes. Remove from pan and set aside.

3

In a small pot, re-heat the black beans in a small amount of water. Add the cumin, and stir until the beans are hot and the spices blended.

4

To build the tacos, slice the tuna on the bias into thin slices. Fill each flatbread shell with tuna, black beans, pico de gallo, an avocado slice, cabbage, and a squeeze of lime.