Ahi Tuna Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Hard taco shells (big or small)
  • 8 oz tuna filet (sushi grade preferred)
  • 1½ tbs. taco seasoning, homemade or store bought
  • 1 avocado, sliced
  • 1 tbs. olive oil
  • Asian slaw: half of one small red cabbage (chopped), 2 tbs. fresh lime juice, ¼ cup cilantro, 1 tsp. jalapeno (diced), ¼ tsp. ground cumin, ¼ tsp. chili powder, ½ tsp. sugar, ½ tsp. salt, ½ tsp. pepper, 1 tsp. rice wine vinegar, ¼ cup vegetable oil, 2 tbs. sriracha.
  • Pico de Gallo: 1 medium-sized tomato (diced), ½ sweet onion (diced), 1 tsp. jalapeno (diced), 1 tbs. cilantro, dash of garlic powder, salt, pepper, squeeze of fresh lime juice.
  • Wasabi and/or sriracha cream: ¼ cup sour cream, 1 tsp. fresh lime juice, 1 tsp. cilantro, 1 tsp. sriracha or wasabi paste.
Instructions
  1. Prepare Asian slaw by mixing together a cilantro-lime vinaigrette (lime juice, cilantro, jalapeno, cumin, chili powder, sugar, salt, pepper, rice wine vinegar, and vegetable oil). Add to the bowl of chopped cabbage with sriracha and mix.
  2. Prepare pico de gallo by mixing all ingredients together in a small bowl.
  3. Prepare wasabi and/or sriracha cream.
  4. Cut tuna filet in half.
  5. Season generously with taco seasoning on all sides. Mine is a homemade mixture of chili powder, cayenne, garlic powder, paprika, onion powder, cumin, oregano, salt and pepper.
  6. Heat 1 tbs. olive oil over medium heat until warm.
  7. Sear tuna on top and bottom for one minute each. Sear on all other sides for 10 seconds each.
  8. Let cool then slice very thin.
  9. Warm taco shells in oven.
  10. Assemble tacos with tuna, slaw, pico de gallo, avocado, wasabi/sriracha cream.
  11. Serve with Cilantro-Lime Rice.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/ahi-tuna-tacos/