Tuna Tacos


  • ¼ cup red onion
  • ½ cup lime or lemon juice
  • 1 avocado, peeled and pitted
  • 3 tablespoons sour cream
  • Juice of 1 lime
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb. ahi tuna, sushi grade, thinly sliced
  • 6 mini taco shells
  • ½ cup cabbage, thinly sliced
  • 1 jalapeno, thinly sliced


  1. Place the red onion and lime or lemon juice in a small bowl and refrigerate overnight.
  2. Place the avocado, sour cream, juice of 1 lime, salt and pepper in a food processor and pulse until smooth.
  3. Remove the avocado cream from the food processor and place in a Ziploc bag.  Set aside.
  4. To assemble, cut a small hole in the Ziploc bag and squeeze a small amount into the taco shells.  Top with cabbage, tuna and jalapeno.  Garnish with leftover avocado cream and serve.


    • An empty egg carton makes a great mini taco shell holder while you fill the tacos.