Ingredients
For the Tuna
- 1 jar yellowfin tuna in water, drained
- 1 teaspoon olive oil
For the Fruit Salsa
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 tablespoon chopped onion
- Pinch of salt
- 1 large peach (or 2 apricots or plums), halved and pitted
- 1 cup sungold tomatoes, diced
- 1 Fresno chili, minced
- 1 bunch cilantro, roughly chopped
- Juice of 2 limes
- Freshly ground black pepper
For Serving
- 1 Fresno chili, sliced (for garnish)
- Extra sungold tomatoes, quartered (for garnish)
- Additional cilantro leaves (for garnish)
- Fresh blue corn tortillas or hard-shell blue corn taco shells
Instructions
Make the Fruit Salsa
- Heat a sauté pan over medium heat. Add 1 teaspoon olive oil, cumin, coriander, chopped onion, and a pinch of salt.
- Sauté until the onion softens and lightly browns. Transfer to a bowl and set aside.
- Turn the heat up to medium-high. Add a little more oil if needed.
- Place the halved peach (or apricots/plums) cut-side down in the pan. Let it cook until caramelized and slightly charred.
- Remove from the pan, let cool, then dice into small cubes. Add to the bowl with the onions.
- Mix in the diced sungold tomatoes, minced Fresno chili, most of the chopped cilantro (save some for garnish), and lime juice.
- Season with salt and black pepper to taste.
Assemble the Tacos
- Heat the soft tortillas on a stovetop burner or in a pan until warm and pliable. If using hard-shell tacos, heat as directed on the package.
- Fill each tortilla with fruit salsa and top with drained tuna.
- Garnish with sliced Fresno chili, extra quartered tomatoes, and fresh cilantro leaves.
- Finish with a squeeze of lime juice.
Enjoy! 🌮✨
This recipe is made with:
