• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle chile powder or chile powder
  • 1 pound Yellowfin tuna fillet (about 3/4 inch thick)
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1 cup sliced peeled avocado (about 1 medium)
  • 1/2 cup vertically sliced onion
  • 1/4 cup fresh cilantro leaves
  • 24 pickled jalapeño slices
  • 8 teaspoons reduced-fat sour cream
  • 4 lime wedges


  • Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna.
  • Heat a grill pan over high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or until desired degree of doneness. Cut tuna into 1/4-inch-thick slices.
  • Warm tortillas according to package directions. Divide tuna evenly among tortillas; top each with 2 tablespoons avocado, 1 tablespoon onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoon sour cream. Serve tacos with lime wedges.


These are SO good, and pretty simple. I use albacore steaks. And LOTS of lime and cilantro!

Author Credit: Cooking Light

Website Credit:

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!