Seared Tuna Tacos with Pico de Gallo

I'm assuming you like tacos, because...tacos.  But maybe you haven't yet tried any tacos del mar, in which case it is time to change that.  Pick your fish.  I chose tuna, because it's kind of tangy and just a little bit fishy and 100% delicious.

Tacos are best when you carefully choose ingredients from the ground up.  Fresh corn tortillas from a tortilleria in Mexico are the best.  I found some corn / wheat tortillas that looked similar and while they are nothing like the real thing, they are pretty good.  Next layer is the tuna, seared then fully cooked with some cumin and garlic.

You will definitely need some pico de gallo in the mix, which is basically a salsa fresca with fresh tomatoes, onions, a jalapeno, and cilantro (a little salt and garlic powder are good too).

Don't skip the queso.

Avocados might go out of style, but not in my kitchen.  A little salsa verde seals the deal.

And there you have it:  a meal fit for a king.  Or at least fit for a beach side shack, on a warm day, with your toes in the sand, listening to the waves lazily hitting the shore.

I won't embarrass myself by telling you how often we've had tacos for dinner in the past two weeks, but suffice it to say we've gone through more tortillas than is socially acceptable.

In other news, today is my last day of work.  We're trying out another Carolina - this time the southern one.  In two weeks, I start work down in Charleston, SC.  I'm sorry to leave my friends and family - we've had such a great time here - but I'd like to live somewhere where summer is more than just a memory for nine months of the year.