Tex Mex Ahi and Cheesy Rice Tamales

Tex Mex Ahi and Cheesy Rice Tamales

Seared tex-mex ahi tuna with a dollop of fresh creamy guacamole and a side of cheesy rice tamales makes the perfect way to celebrate Cinco De Mayo or any casual gathering.  It all started out with finding 2 perfectly ripe avocados at the market. That seriously never happens in Hong Kong. In addition, several weeks...

Ingredients

  • Cheesy Rice Tamales
  • corn husks - 14 large dried or fresh
  • canola oil - 1 tablespoon
  • onion - 1 chopped
  • red bell pepper - 1/4 cup chopped (save extra for garnish)
  • green bell pepper - 1/4 cup chopped
  • yellow bell pepper - 1/4 cup chopped
  • rice - 2 cups cooked brown/white
  • taco seasoning - 2 teaspoons (or your own homemade version with chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes)
  • corn - 1/2 cup cooked
  • cilantro - handful chopped (reserve some for garnish)
  • cheese - 1 cup grated (I used pepper jack as my boys like it spicy but can use a cheddar if you like it mild.)
  • cooking spray - coat each corn husk before adding filling
  • Guacamole
  • avocado - 2 whole
  • lemon juice - juice of one lemon/lime
  • onion - 1/8 cup finely chopped
  • garlic - 1 clove minced
  • cumin powder - 1 teaspoon
  • salt and pepper - to taste
  • cilantro - 1 tablespoon chopped
  • Tex Mex Ahi Tuna
  • tuna (sushi grade) - 4 fillets (about 1.5 pounds it depends on how big your tuna steaks are)
  • chili powder - 2-3 teaspoons or to taste- depending on how spicy you like it
  • cumin powder - 2-3 teaspoons
  • garlic powder - 1 teaspoon
  • pepper - 1 teaspoon
  • taco seasoning - 2 teaspoons (or your own homemade version with chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes)
  • canola oil - 2 tablespoons ( or other light flavoured high heat tolerance oils as desired- do not use olive oil)
Read the whole recipe on Bam's Kitchen