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Nutrition Facts
Serving Size 307 g
(Approx. 5 Servings)
Amount Per Serving
Calories 440 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 760 mg 32%
Total Carbohydrate 36 g 12%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 40 g
Vitamin A 4% Iron 15%
Vitamin C 280% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ahi Tuna Tacos with Creamy Avocado Slaw

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
5  People


Recipe makes 5 Servings

24 Oz ahi tuna steaks
1 Tsp canola oil
1 Tsp Twang-A-Rita Chili Lime Cocktail Seasoning
2 cup(s) red cabbage
2 jalapeño pepper, seeded and julienned
1 small Large Hass avocado
1 3 oz. container H-E-B Creamy Avocado Sauce
10 H-E-B Mixla Tortillas
1/2 small red onions, julienned
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Allow tuna to thaw properly in refrigerator. Remove from package and pat dry.
Season with canola oil and Twang-A-Rita Chili Lime Cocktail Seasoning.
Heat a heavy bottom cast iron skillet over high heat. Cook tuna for approximately 4 minutes per side.
Remove tuna and allow it to rest for 10 minutes.
Combine shredded cabbage, jalapeños, hass avocado, and H-E-B Creamy Avocado Sauce in a large bowl and mix well.
Heat tortillas in a hot skillet until lightly crisped.
Slice tuna into ½ inch slices, place two slices in each tortilla and top with slaw. Serve immediately.



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