- 1 lb Anderson Seafoods' Ahi Tuna Cubes
- 2 cups fresh lime juice (about 8 limes)
- 1/4 cup onion, finely chopped
- 1 cup orange juice
- 1 small Jalapeño pepper, seeded & diced
- 1 cup tomato, finely diced
- 3/4 cup pineapple, finely diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1 tsp honey
- 1/2 cup fresh cilantro, chopped
- 8–12 taco shells
- Shredded lettuce
- 1 avocado, peeled & chopped
- Cut the Ahi Tuna Cubes into smaller diced pieces. (This speeds up the cooking time and makes for smaller chunks to eat.) Place the ahi and the chopped onion into a large bowl and pour the fresh lime juice over the cubes so that it covers the fish. Add more lime juice if necessary. Cover and place the bowl into the refrigerator for about 1 hour. (If you leave the cubes their original size, leave the fish in the refrigerator for 2 hours.)
- Remove the ahi from the refrigerator and drain in a colander. Return the fish to the bowl and add the orange juice. Gently mix the fish in the orange juice then drain again in the colander.
- Return the ahi to a clean bowl. Add the remaining ingredients except for the cilantro to the bowl and gently combine. Let it sit for 30 minutes so the flavors have a chance to blend. Stir again and add the chopped cilantro.
- Fill the taco shells with a layer of shredded greens then fill with the fish mixture and top with the avocado and more cilantro if desired. Serves 4–6.
Recipe provided by Meredith Laurence.