Spicy Fish Taco With Tuna and Avocado Recipe — Eat This Not That

Ingredients

• 4 cups shredded red or green cabbage
• 2 Tbsp olive oil mayonnaise
• Juice of 1 lime
• plus lime wedges for serving
• 1⁄2 Tbsp canned chipotle pepper
• Salt and black pepper to taste
• 1⁄2 Tbsp canola or olive oil
• 12 oz fresh ahi or other high-quality tuna
• 8 corn tortillas
• 1 ripe avocado
• pitted
• peeled
• and sliced
• Pickled red onions
• Hot sauce