Tuna And Mango Tacos With Chipotle Cream

• 3 tablespoons fresh lemon juice
• 1/2 teaspoon adobo sauce
• 3 garlic cloves minced
• 1/2 teaspoon ground cumin
• 7 ounces greek yogurt plain 2% fat
• kosher salt
• ground black pepper Freshly
• 1 mango peeled, fruit cut off the seed, and cut into 1/2-inch dice, about 1-1/2 cups
• 6 scallions white and light green parts, thinly sliced
• 1/2 cup fresh cilantro chopped
• 1 tablespoon orange juice fresh squeezed
• 1 tablespoon Mazola Corn Oil
• kosher salt
• ground black pepper Freshly
• 2 hass avocados ripe, halved, pitted, peeled, and cut into 1/2-inch dice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper freshly
• 1 pound tuna steak sushi-grade, 1-1/2 inches thick
• 1 tablespoon Mazola Corn Oil
• 4 whole wheat tortillas

1. To make the cream, process the lemon juice, chiles, garlic, and cumin together in a food processor to make a paste. Add the yogurt and pulse until thoroughly combined. Season with salt and pepper to taste.
2. To make the salsa, combine the mango, scallions, cilantro, orange juice and corn oil in a medium bowl. Season with salt and pepper. Stir well. Let stand while preparing the tuna.
3. To prepare the tuna, mix the cumin, chili powder, salt, and pepper together in a small bowl. Brush tuna with the remaining tablespoon of corn oil and coat with spice mixture. Let stand for 15 minutes.
4. Meanwhile, preheat the oven to 200u0b0F. One at a time, heat the tortillas in a dry skillet over medium heat, turning often, until warm and pliable, about 45 seconds. Stack the tortillas on a baking sheet, tent with aluminum foil, and keep warm in the oven until ready to serve.
5. Heat a grill pan or cast-iron skillet over high heat. Add the tuna and cook, turning after 3 minutes, until seared on both sides, about 6 minutes for medium rare, turning once. Transfer the tuna to a carving board and let stand for 3 minutes. Using a knife, cut against the grain into 1/2-inch-thick slices.
6. Gently stir the avocado into the orange mixture to finish the salsa. If you wish, transfer the cream to a plastic condiment dispenser. For each taco, put a tortilla on a plate and arrange slices of tuna over one half of it. Top with 3 generous tablespoons of salsa and squirt or spoon cream liberally over the salsa. Fold in half and serve hot.

lemon juice, adobo sauce, garlic, ground cumin, greek yogurt, kosher salt, ground black pepper, mango, scallions, fresh cilantro, orange juice fresh squeezed, corn oil, kosher salt, ground black pepper, hass avocados, ground cumin, chili powder, kosher salt, ground black pepper, corn oil, whole wheat tortillas

Taken from www.yummly.com/recipe/Tuna-and-Mango-Tacos-with-Chipotle-Cream-1278174 (may not work)