Dice all the vegetables for the salsa and shred the parsley. Squeeze the juice of the lime over the salsa and season with salt and chili powder. Toss until fully incorporated.

Place the corn tortillas over an open flame for a couple of seconds until lightly charred.

Slice each tuna fillet into two strips.

Place a few spinach leaves, red cabbage, corn kernels, and two strips of tuna fillet on a corn tortilla to assemble. Top with two tablespoons salsa and a drizzle of spicy mayo.