- In a medium bowl, combine the chopped chipotle, tomato paste, water, salt and olive oil.
- Heat a cast iron pan over medium heat. Drizzle with olive oil and add the onion. Sauté until slightly softened and translucent. Add in the plant-based tuna, stirring for a moment, then add the chipotle mixture, stirring gently to combine. Cook just to heat through, stirring often to prevent burning, about 3 minutes. Remove from heat and set aside.
- Optional step for the corn: Spread the corn in an even layer on a flat plate. Using a butane torch, char the corn.
- To make the cilantro-lime yogurt sauce, combine all ingredients and stir gently to mix.
- To serve, spoon the plant-based tuna over tortillas. Top with the charred corn, sauce, cilantro and sliced jalapeño and serve immediately.
Chipotle Tuna Tacos with Cilantro-Lime Yogurt Sauce
- Preparation15 minutes
- Cook Time 10 minutes
- Serves 4
INgredients
For Filling
- 1 tablespoon chipotle pepper in adobo, chopped
- ⅔ cup tomato paste
- ½ cup water
- A few pinches coarse sea salt
- ¼ cup olive oil, plus more for the pan
- ½ white onion, chopped
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 1 cup corn kernels
For Sauce
- 1 cup plain unsweetened plant-based yogurt
- Juice from ½ lime
- ¼ cup chopped fresh cilantro
- 1 tablespoon agave syrup
- Pinch fine sea salt
- 8-12 tortillas, for serving
- Fresh cilantro, for serving
- Sliced jalapeño peppers, for serving
Instructions
- In a medium bowl, combine the chopped chipotle, tomato paste, water, salt and olive oil.
- Heat a cast iron pan over medium heat. Drizzle with olive oil and add the onion. Sauté until slightly softened and translucent. Add in the plant-based tuna, stirring for a moment, then add the chipotle mixture, stirring gently to combine. Cook just to heat through, stirring often to prevent burning, about 3 minutes. Remove from heat and set aside.
- Optional step for the corn: Spread the corn in an even layer on a flat plate. Using a butane torch, char the corn.
- To make the cilantro-lime yogurt sauce, combine all ingredients and stir gently to mix.
- To serve, spoon the plant-based tuna over tortillas. Top with the charred corn, sauce, cilantro and sliced jalapeño and serve immediately.
