Snuffleupagus Would Have Known the Difference

Back in late September, I bought some starts for cabbage, broccoli, cauliflower, and brussel sprouts at one of the big box home improvement stores. (Can't remember which one). We have already harvested the broccoli and cauliflower. I have been waiting on the cabbage and brussel sprouts. I noticed that the cabbage looked like it was ready for harvesting by looking out my backdoor across the yard. I wanted to shred cabbage for fish tacos. I bought albacore tuna steaks at Costco with this purpose in mind. After cutting up the tuna into chunks and setting it to marinate in the refrigerator. I made a sauce to serve on the tacos and placed it in the refrigerator. Finally I was ready to harvest a cabbage. I squeezed the first "cabbage" and found a mass of loose leaves. Same with the rest. I then noticed that below the large bloom on top there were miniture "cabbages" clusted on the stalk. Okay, now I see that what I thought were cabbages were in reality brussel sprouts. I went to the box that I thought contained brussel sprouts and behold... more brussel sprouts. No cabbages at all. I harvested the loose leaves from the tops of a couple of the stalks and improvised. For those not familiar with 1980s Sesame Street, Snuffleupagus (wooly mammoth?) loved cabbages.

Here's the Recipe:

Marinade:
2 1/2 Tablespoons EVOO
1 1/2 Tablespoons white wine vinegar
1 Tablespoons Lime Juice
1 1/4 tsp Lime zest
1 teaspoon honey
2 cloves garlic minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce
10-12 oz albacore steak cut into chunks

Whisk together all ingredients (except tuna) until emulsified. Place tuna chunks in sturdy ziploc bag. Pour marinade over tuna. Close bag and shake to coat tuna. Squeeze as much air as possible out of bag. Seal and refrigerate for 4-5 hours.

Sauce:
3/4 cup sour cream
1/3 cup adobo sauce from chipotle peppers
1 Tablespoon lime juice
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon Old Bay Seasoning
salt and pepper as desired

Whisk together sauce ingredients until well blended. Cover and refrigerate.

Toppings for Tacos:
2 ripe tomatoes, seeded and chopped (I used tomatoes from my freezer)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded cabbage

12 corn tortillas 2 per taco
Remove tuna from marinade and grill on hot non-stick griddle or skillet. Turn after 2 minutes grill for additional 2 minutes. Remove to serving dish.

Place 2 Tablespoons of tuna on each soft taco, top with cabbage, cilantro, tomato and sauce. Serve with lime wedges if desired.