Albacore tuna tacos with avocado and pico de gallo

  1. To make the pico de gallo, combine the tomatoes, shallot, chilli, coriander, lime juice and zest with a glug of olive oil. Season with salt and pepper and put to one side.
  2. Use a griddle pan to heat the tortillas, then wrap them in a clean, damp tea towel while you cook the tuna.
  3. Heat 1 tbsp of oil in a frying pan over a medium heat. Add the fish to the pan and cook for 2-3 minutes, turning frequently. Remove from the heat while you assemble the tacos.
  4. Spoon some avocado over the bottom of each tortilla, then add the tuna and top with the pico de gallo. Garnish with remaining coriander and lime wedge.

What you’ll need:

  • 270g LEAP albacore tuna pan-fry pieces in a Mexican-inspired marinade
  • 200g cherry tomatoes, diced
  • 1 small shallot, diced
  • ½ red chilli, diced
  • Handful of fresh coriander, finely chopped
  • Juice and zest of 1 lime
  • Extra virgin olive oil
  • Salt and pepper
  • 6 corn tortillas
  • 1 avocado, sliced

To serve: 

  • 2 tbsp fresh coriander
  • ½ lime, quartered