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1
To make the cream, process the lemon juice, chiles, garlic, and cumin together in a food processor to make a paste. Add the yogurt and pulse until thoroughly combined. Season with salt and pepper to taste.
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2
To make the salsa, combine the mango, scallions, cilantro, orange juice and corn oil in a medium bowl. Season with salt and pepper. Stir well. Let stand while preparing the tuna.
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3
To prepare the tuna, mix the cumin, chili powder, salt, and pepper together in a small bowl. Brush tuna with the remaining tablespoon of corn oil and coat with spice mixture. Let stand for 15 minutes.
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4
Meanwhile, preheat the oven to 200u00b0F. One at a time, heat the tortillas in a dry skillet over medium heat, turning often, until warm and pliable, about 45 seconds. Stack the tortillas on a baking sheet, tent with aluminum foil, and keep warm in the oven until ready to serve.
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5
Heat a grill pan or cast-iron skillet over high heat. Add the tuna and cook, turning after 3 minutes, until seared on both sides, about 6 minutes for medium rare, turning once. Transfer the tuna to a carving board and let stand for 3 minutes. Using a knife, cut against the grain into 1/2-inch-thick slices.
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6
Gently stir the avocado into the orange mixture to finish the salsa. If you wish, transfer the cream to a plastic condiment dispenser. For each taco, put a tortilla on a plate and arrange slices of tuna over one half of it. Top with 3 generous tablespoons of salsa and squirt or spoon cream liberally over the salsa. Fold in half and serve hot.
