So that's the trick. Say, what do you know about cast-iron cookware? How do I season a skillet? How much should I pay? I invented a recipe for seared wasabi tuna tacos with black bean salsa (made the salsa myself, delish) and the tuna didn't get the sear that I wanted (they were still hella good, though. Old El Paso makes white corn taco shells with flat bottoms for stuffing a bunch of diced, seared tuna in the bottom with a little wasabi paste.)
I recently dumped all my teflon cookware and bought a large pre-seasoned cast iron skillet (Lodge brand for about $24.00) and a set of stainless steel skillets. I LOVE the cast-iron one, but am having problems with the stainless stuff - everything is sticking to it.
Anyway, I eat a lot of fish tacos myself (generally made from Tilapia and some seasoning) and thought I would mention something I do that makes the tacos even better - although more time-consuming.
I buy corn tortillas, as fresh as possible, soften them up by heating them on a warm skillet, place the cooked/seasoned fish in the tortilla, fold in half, then lightly fry the taco (or tacos) in some olive oil until golden brown. I make a batch of about 8 at a time and keep them warm by placing in a large dish lined first with aluminum foil and then paper towels (to soak up most of the oil). I cover them with foil also to keep the heat in. If you have everything ready to go, the tacos won't cool down too much by the time you sit down to eat.
I serve with cilantro, red cabbage, red onions, and good salsa. Then sprinkle the top with coarse salt, queso cotija, and fresh squeezed lime juice. They are excellent. The freshly crisped tortilla shells are heavenly with fish and any other meat.
I'm intrigued by your tuna tacos.
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