FTW Tuna Tacos
Flatout Rustic white artisan thin pizza crust
14 oz, filet
California (Hass) avocado
½ item(s), without skin and seed
Canned black beans
Pico de gallo
Uncooked cabbage (all varieties)
½ cup(s), chopped, shredded
Fresh lime juice
- Cut each flatbread into three rectangles to make the soft taco shells.
- 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.
- 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.
- 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.