Fish Tacos with Broccoli Slaw and Lime Cream Sauce from Weeknight Gluten Free by Kristine Kidd

Name: Fish Tacos with Broccoli Slaw and Lime Cream Sauce from Weeknight Gluten Free by Kristine Kidd
Ingredients: Gluten-free corn tortillas, 8–10 (5½–6 inches/14–15 cm in diameter), heated; Serrano chile, 1, seeded and minced; Kosher salt; freshly ground black pepper; Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml); Prepared broccoli coleslaw, 4 cups (8 oz/250 g), about half of a 16 oz (500 g) bag; Red onion, ¼ cup (1½ oz/45 g) minced; Fresh cilantro, ¼ cup (⅓ oz/10 g) minced; Fresh lime juice, 1 tablespoon plus 2½ teaspoons; Ground cumin, ¼ teaspoon; Ground coriander, ¼ teaspoon; Olive oil, 2 tablespoons; Large avocado, 1, peeled and sliced; Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g); Lime zest, 1½ teaspoon finely grated; Albacore tuna, 1 lb (500 g), cut into ¾-inch (2 cm) cubes; Ancho chile powder, ¾ teaspoon

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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...

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Ingredients

Gluten-free corn tortillas, 8–10 (5½–6 inches/14–15 cm in diameter), heated
Serrano chile, 1, seeded and minced
Kosher salt
freshly ground black pepper
Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml)
Prepared broccoli coleslaw, 4 cups (8 oz/250 g), about half of a 16 oz (500 g) bag
Red onion, ¼ cup (1½ oz/45 g) minced
Fresh cilantro, ¼ cup (⅓ oz/10 g) minced
Fresh lime juice, 1 tablespoon plus 2½ teaspoons
Ground cumin, ¼ teaspoon
Ground coriander, ¼ teaspoon
Olive oil, 2 tablespoons
Large avocado, 1, peeled and sliced
Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g)
Lime zest, 1½ teaspoon finely grated
Albacore tuna, 1 lb (500 g), cut into ¾-inch (2 cm) cubes
Ancho chile powder, ¾ teaspoon