6 blue corn tortillas, cut in 1/2 and fried until crispy

1 cup julienned heart of romaine

Guacamole, recipe follows

2 (3-ounce) ahi tuna steaks, seasoned with Tuna Seasoning, recipe follows, and seared until rare

Pico de Gallo, recipe follows

Avocado Crema, recipe follows

Chipotle Crema, recipe follows

Lime slices, cilantro sprigs, or julienned red and yellow peppers, for garnish, optional

On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.

3 large avocados, peeled and pitted

1/2 small red onion, diced

2 jalapenos, stemmed, de-veined, seeded, and diced

1/4 cup cilantro leaves, cleaned and chopped

1/2 lime, juiced

1/2 teaspoon ground cumin

Hot sauce, optional

Salt and freshly ground pepper

Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground cayenne

Pinch dried Mexican oregano

Salt and freshly ground pepper

Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.

6 plum tomatoes, chopped

1/2 small red onion, diced

1/4 cup chopped cilantro leaves

1 jalapeno, stemmed, de-veined, seeded and diced

1/2 teaspoon ground cumin

1/2 lime, juiced

Salt and freshly ground pepper

Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.

1 large avocado

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon minced garlic

1/2 lime, juiced

Hot sauce

Salt and freshly ground pepper

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

2 to 3 whole canned chipotle peppers, seeds removed

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon minced garlic

1/2 lime, juiced

Hot sauce

Salt and freshly ground pepper

Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.