Defrost the tuna tataki in the refrigerator (12 hours).
In a skillet with a tablespoon of olive oil, sear the tuna tataki, 60 seconds on each side, leaving the inside raw. Set aside.
Cut the avocado into dice and lettuce into strips. Season with salt and pepper and add lime juice. Set aside.
Heat the corn tacos for a few seconds in a skillet, without oil, and add all the ingredients, serve
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