Step 1

Add all ingredients into a ziplock bag, turn over to coat fish evenly and refrigerate for 1 hour.

Step 2

Place a heavy skillet over medium heat, melt coconut oil. Add fish and all ingredients from bag to pan.

Step 3

Cook for 5-7 minutes, tuna should be lightly browned. Flip and cook other side for an additional 5-7 minutes.

Step 4

Tuna should be cooked through, flaking easily. Remove and flake completely.

Step 5

Add vinegar, olive oil, honey, salt and pepper to a small bowl and whisk to combine.

Step 6

Pour over the top of sliced kale and use your hands to massage mix into kale. This will make kale tender.

Step 7

Set aside.

Step 8

Add ingredients in small bowl and stir to combine.

Step 9

To assemble place 1 tablespoon cream sauce in middle of a tortilla and using back of spoon spread into a thin layer about 1” from edge. Top with a bit of flaked tuna, kale, and dollop of avocado and a sprinkle of fresh cilantro.