Ahi Tuna Tacos Recipe
Craving tacos for dinner? You'll love these Ahi Tuna Tacos with crunchy Asian slaw. They’re healthy, delicious, and cook up in minutes. Perfect for busy weeknights and easy entertaining! Tacos are a staple in our house, and tortillas are the perfect canvas to combine proteins, veggies, cheeses, and sauces. If you're looking for more taco night ideas, these are a must-try!
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 Orange zest and juice
- 1 Lemon zest and juice
- 1 Lime zest and juice
- ¼ cup Soy sauce
- 1 tbsp Olive oil
- 1 tbsp Sesame oil
- 1 Shallot diced
- 2 cloves Garlic minced
- 2 tbsp fresh Parsley chopped
- 2 tsp fresh Ginger grated
- ½ tsp Black pepper
- 2 pounds Wild ahi tuna steaks about 1 ½-inches thick
- 1 tbsp Vegetable or avocado oil for searing
- 12 Flour or corn tortillas warmed
- Guacamole sesame seeds, lime wedges, fresh cilantro, jalapeno slices for garnish
Instructions
- In a small bowl, whisk together the zest and juice from the orange, lemon, and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger, and black pepper.
- Place the tuna steaks in a resealable plastic bag and pour the marinade over them. Seal the bag and let it stand at room temperature for 10-15 minutes, up to 30 minutes.
- Heat the vegetable or avocado oil in a large skillet over medium-high heat. Pat excess moisture from the tuna steaks with paper towels. Place the tuna in the skillet and sear uncovered for 1 minute. Carefully flip the tuna steaks over and sear for another minute.
- Transfer the seared tuna to a cutting board and thinly slice it.
- Serve the sliced tuna with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, Yum Yum Sauce, sesame seeds, sliced jalapeno, fresh cilantro, and a squeeze of lime. Enjoy!