“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time!
The spring season signifies new life and this year, as the flowers emerge, so do we. As restrictions are being eased, it seems that life is beginning to return to normal. There are so many lessons and rituals we’ve all embraced over the past year that I hope will stay with us as we look toward the future. I sincerely hope that your time at home has allowed you to grow as a home cook and given you the opportunity to learn and develop your culinary skills. And I certainly hope that I’ve helped you see that not all meals need to be intimidating! Even the most complicated recipes can be simplified by accepting a little help from the grocery store.
As temperatures rise and days grow longer, my family and I are finding every reason to get outside and enjoy the weather before the pollen falls. These fish tacos are a perfect excuse to get out to the grill! My recipe here calls for tuna steaks, but we also like to use cod for these. I have had fantastic luck finding fresh tuna and cod at the new Wegman’s here in Chapel Hill.
In each “Make it Snappy” column, I invite you to take advantage of a short cut to help you have dinner on the table in under 45 minutes. This week’s shortcut is pre-shredded rainbow slaw mix, a blend of broccoli, cauliflower, carrots and red cabbage, that I also find at Wegman’s. You can, of course, use any type of cabbage or slaw mix you’d like, I just love this rainbow blend for the vibrant colors! As always with my recipes, feel free to substitute whatever type of tortillas and garnishes your family enjoys. My recipe is simply a suggestion to get you inspired!
GRILLED TUNA TACOS
By: Christy Bray Graves
SERVES: 8
FOR THE TUNA
- 2 lbs. tuna steaks*
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Tortillas**
FOR THE SLAW
- 12 oz. bag rainbow slaw mix
- ¼ cup mayonnaise
- 1/8 tsp cumin
- 1/8 tsp salt
- 1/8 tsp black pepper
- ½ tsp fresh lime juice
TO GARNISH
- Sliced avocado
- Cilantro
- Diced red onion
- Green Tabasco sauce
- Lime juice
INSTRUCTIONS
- Clean and oil grill grates with Canola oil. Preheat the grill to medium heat or approximately 400°.
- In a small bowl, combine the chili powder, cumin, onion powder, paprika, garlic powder, salt and pepper. Sprinkle the seasoning mixture liberally on all sides of the tuna steaks.
- Place the tuna steaks on the grill and cook for 5 to 10 minutes, turning once halfway through, depending on your desired level of doneness.
- In a mixing bowl, combine all slaw ingredients until well combined.
- Assemble tacos using your favorite garnishes and enjoy!
NOTES
*We also like to use cod for these, in place of tuna.
**Corn or flour work fine, whatever your family prefers!
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
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