This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.
Prepared broccoli coleslaw, 4cups (8oz/250g), about half of a 16 oz (500 g) bag
Albacore tuna, 1lb (500g), cut into ¾-inch (2 cm) cubes
Ancho chile powder, ¾teaspoon
Ground cumin, ¼teaspoon
Ground coriander, ¼teaspoon
Olive oil, 2tablespoons
Large avocado, 1, peeled and sliced
Gluten-free corn tortillas, 8–10 (5½–6inches/14–15cm in diameter), heated
In a large bowl, combine the broccoli slaw, onion, cilantro, 1 tablespoon plus 1 teaspoon of the lime juice, and the minced serrano chile. Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish.
In a small bowl, mix together the mayonnaise, yogurt, lime zest, and the remaining 1½ teaspoons lime juice. Mix a pinch of salt into the sauce.
In a medium bowl, mix the tuna cubes, chile powder, cumin, and coriander. Sprinkle with salt and black pepper. In a large frying pan over medium-high heat, warm the oil. Add the fish and sauté until brown on the outside but still pink inside, about 2 minutes. Transfer the fish to a warmed bowl.
Set out on the table the fish, slaw, sauce, avocado, and tortillas and allow diners to assemble their own tacos.