FTW Tuna Tacos

Total Time
0 min


Flatout Rustic white artisan thin pizza crust

2 flatbread(s)

Uncooked tuna

14 oz, filet

California (Hass) avocado

½ item(s), without skin and seed

Canned black beans

1 cup(s)

Ground cumin

½ tsp

Pico de gallo

½ cup(s)

Uncooked cabbage (all varieties)

½ cup(s), chopped, shredded

Chili powder

½ tsp

Fresh lime juice

1 Tbsp

Cooking spray

5 spray(s)


  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.