Jalapeño Wild Tuna Tacos
Prep: 15 minutes
Makes: 2 Servings
6 medium Corn Tortillas
3/4 cup Cilantro Lime Aioli
1/2 cup loosely chopped cilantro
1 1/2 cups of red cabbage, shredded
1/4 cup pickled Jalapeño peppers, sliced
2 jars of Tonnino Wild Light Tuna, drained
18 slices of cucumber
1/2 of a fresh lime
Pinch of salt and pepper
1/2 cup green tomato salsa
Thin radish and lime slices
Split the cilantro lime aioli between two small bowls. In one, add the fresh cilantro and stir to coat. In the other, add the shredded red cabbage and stir to coat.
To assemble tortillas: Warm the tortillas, cover half of each tortilla with the cilantro mixture, and cover the remaining half with the cabbage mixture.
Down the center, layer cucumber slices, jalapeño slices, and flakes of tuna. Drizzle with lime juice. Season with salt and pepper. Fold.
Serve with green tomato salsa and enjoy!