PBCCT Simply The Best Magazine Article

BIG THANKS to “Simply The Best Magazine” & Adam Goodkin for the articles in South Florida’s Premier Magazine! I appreciate all of the exposure and grateful for the opportunity to have PBCCT in “Simply The Best Magazine” again! Also, BIG THANKS to Mark Alamo of Alamo Images Photography for all of your hard work and photography (couldn’t do it all without you)! I am thrilled beyond words for continuous growth and success with the “Pretty Bitches Can” Brand!

 PBCCT Simply The Best Magazine Article


To read the interview you can go to my Media/Press page above and if you wish to contact me my information can be found on the Meida/Press page as well! icon smile PBCCT Simply The Best Magazine Article

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Tuna Tacos

ELLO LOVERS! Happy “TACO TUESDAY!” You have to try my “Tuna Tacos” or as me and an old friend would say Tttt Una-Una Tacos (inside joke). icon smile Tuna Tacos I’ve never met a “Taco” I didn’t like nor have I ever met a beautiful piece of “Tuna” I didn’t like! Now, combine the two to make my “Tuna Tacos” and you have a party in your mouth! An explosion of amazing flavor with the perfectly seared tuna, sweet mango, creamy guacamole, crunchy cabbage, and chile & onion flavored flour tortillas! This Sh*t should be illegal! Hope to see you here every Tuesday for “TACO TUESDAY” @ www.prettybitchescancooktoo.com! 

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“Tuna Tacos”


  • 1 lb of Tuna Steak (room temperature & freshness is key here)
  • 1 Mango
  • 2 Avocado 
  • 1 Small Head of Purple Cabbage 
  • Plain Yogurt
  • Truffle Oil
  • Sesame Seeds
  • Sriarcha 
  • Mayonnaise 
  • Salt & Pepper to Taste
  • Chile & Onion Flour Tortillas (pick a flavor you like)


  • 2 Avocados (mashed)
  • 1 tbsp of Truffle Oil
  • 1-2 tbsp of Plain Yogurt 
  • Salt & Pepper to Taste

Mix your above ingredients into a bowl and set aside. Dice your mango and rough chop your cabbage and set aside.

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Mango, Cabbage, Avocado and Chile & Onion Tortillas icon smile Tuna Tacos

Pre-heat your pan to medium-high heat. Salt & pepper and sprinkle sesame seed all over your “Tuna Steak.” Now sear your salmon on all sides so that it’s still raw through center. If your concerned about how to sear salmon go watch some videos on YouTube. Then set aside on a plate and with a sharp knife slice really thin pieces and then cube the slices into bite size pieces.

tunasteak Tuna Tacos

Fresh Tuna Steak

Sriracha Mayo

  • 1/3 Cup of Mayonnaise
  • 2-3 tbsp of Sriracha 

Mix in a bowl and add to a squirt bottle if you have one to get a thin drizzle across the top of each “Tuna Taco.”


Pre-heat your oven to 350 degrees. I like to take the lid to my blender and place it in the center of each individual tortilla and press down while spinning it to cut the perfect size tortilla. Brush each side lightly with olive oil and sprinkle with salt. Place your tortilla folded over each single bar of the oven rack and place a pan on top to keep them from curling up. Allow to bake for 10 minutes and remove. You get a crunchy shell and it’s easy to layer in your taco ingredients. Now, add a spoonful of guacamole then add mango, seared tuna, cabbage, and drizzle on some sriracha mayo! TA-DA TUNA TACOS!

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Perfect “Tuna Tacos!”

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