Making Ahi Tuna Tacos with cabbage slaw this evening? Well, as per my own experience, brace yourself because it’s a guaranteed delicious meal. Of all the recipes these Ahi tuna tacos are my new weakness. They taste great and take very little effort.
The ahi tuna is seared just right, with a crispy outside and a juicy inside. This combo is a total hit when you throw in some zesty cabbage slaw, creamy avocado, fresh cilantro, and a squeeze of lime.
Toppings I Can’t Get Enough Of:
- Creamy avocado slices
- Fresh cilantro leaves
- Lime wedges for extra zest
- Optional: Pickled onions or jalapeños for more flavor
These toppings really do amp up these tacos and also make them very appealing. These days I’m constantly making them and am always amazed at how easy and quick it is to make them.
What to Serve with Tacos Besides Rice and Beans?
I’m a bit adventurous person, so if you are in the same boat, then I suggest that you do not hesitate trying a few combinations:
- Mexican Street Corn (Elote): Grilled corn with cheese and spices.
- Citrus Salad: A light salad with oranges and lime.
- Grilled Veggies: Charred zucchini, bell peppers, and onions to balance the richness of tacos.
These sides will elevate your meal without taking focus away from your delicious tacos.
Do I Need Sushi-Grade Tuna for Ahi Tuna Tacos?
Of course, I always prefer to use sushi-grade tuna when preparing these. The term sushi-grade implies that the tuna is extremely fresh and safe for consumption whether raw or rare for those who enjoy sashimi. Ahi tuna tastes the best when it is seared outside and rare inside. As such, it is a good choice.
When I buy fish, I often ask my fishmonger to double check that it’s sushi-grade. Frozen sushi-grade tuna works fine too. Just remember to let it thaw in the fridge before cooking it though.
What Does Sushi-Grade Mean?
Sushi-grade tuna is labeled for its freshness and safety for raw consumption. If you’re unsure, just ask when you’re at the store. It’s always better to check ahead.
You may also like “fish tacos with mango salsa“.
Instructions:
Whisk together olive oil, soy sauce, sesame oil, garlic powder, cumin, paprika, pepper, salt, and lime juice in a small bowl. Coat the tuna steaks with the marinade and let them sit at room temperature for 15-20 minutes. Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it’s hot.
Sear the tuna steaks for 1-2 minutes per side for medium-rare (adjust based on your preferred doneness). Remove from heat, let the tuna rest for a minute, and slice thinly against the grain. Warm the tortillas in a dry pan or directly over a flame or in the oven. Place shredded cabbage on the tortillas, followed by slices of seared tuna. Add avocado slices, radishes, jalapeños (optional), and cilantro. Drizzle with the spicy sauce and serve with lime wedges.
How to Make Cabbage Slaw:
For a quick and crunchy slaw, you’ll need:
- Half a small white cabbage, shredded (about 5 cups)
- 1/2 red bell pepper, chopped
- 1/4 small red onion, thinly sliced
- 2 tbsp olive oil
- 5 tsp apple cider vinegar
- A pinch of salt
- Toss everything together and let it sit for 15 minutes. This slaw is perfect as a taco topping, offering a refreshing crunch and a bit of tangy flavor.
Best Toppings and Sauces for Ahi Tuna Tacos with Cabbage Slaw:
- Cilantro Lime Slaw: Tangy and refreshing, perfect with tuna.
- Pickled Onions: Sweet and tangy for added flavor.
- Avocado: Creamy and rich.
- Mango Salsa: A tropical twist.
- Chipotle Crema: Smoky and creamy.
- Salsa Verde: Fresh and zesty.
Storing Leftovers:
When I have leftovers (which isn’t often because these tacos go fast!), here’s what I do:
- Tuna: I store any leftover seared tuna in an airtight container for up to 2 days. When reheating, I go low and slow to keep it tender.
- Sauces & Toppings: I keep them in separate containers for up to 2-3 days so they stay fresh.
FAQ’s:
Can I cook ahi tuna fully?
Yes, if you prefer, you can cook the tuna longer. However, it tastes best when slightly rare in the middle, as it stays juicy and tender.
How do I sear ahi tuna perfectly?
To get that perfect crust, sear the tuna over high heat for 1-2 minutes on each side. This will give you a crispy outside and a tender, rare center. Don’t overcook it!
Drink Pairing for Ahi Tuna Tacos:
- Alcoholic: Try a crisp Sauvignon Blanc or a light beer.
- Non-Alcoholic: Sparkling water with lime or a refreshing citrus mocktail.
Related Recipes You’ll Love:
- Chicken Liver Tacos: If you’re in the mood to try something different.
- Del Scorcho Sauce Recipe: Perfect for adding more heat to your tacos.
- Chicken and Egg Tacos: A protein-packed meal option.
- Burrito vs Taco: What’s the difference? Here’s a quick guide.
- Costco Chicken Tacos Recipe: An easy go-to for busy weeknights.
Ahi Tuna Tacos with Cabbage Slaw.
By
Ingredients
For the Tuna:
- 1.5 lbs ahi tuna steaks about 2 steaks
- 2 tbsp olive oil
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp sea salt
- 1 lime juiced
For the Tacos:
- 8 small corn tortillas or flour tortillas, if preferred
- 2 cups shredded cabbage red or green
- 1 ripe avocado sliced
- ¼ cup cilantro chopped
- ½ cup radishes thinly sliced
- 1 jalapeño thinly sliced (optional for heat)
- 1 lime cut into wedges for serving
Instructions
Marinate the Tuna:
- In a small bowl, whisk together olive oil, soy sauce, sesame oil, garlic powder, cumin, paprika, pepper, salt, and lime juice.
- Coat the tuna steaks with the marinade and let them sit for 15-20 minutes at room temperature.
Sear the Ahi Tuna:
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it’s very hot.
- Sear the tuna steaks for 1-2 minutes per side for medium-rare (adjust based on your preferred doneness).
- Remove from heat, let the tuna rest for a minute, and slice thinly against the grain.
Assemble the Tacos:
- Warm the tortillas in a dry pan or directly over a flame.
- Place shredded cabbage on the tortillas, followed by slices of seared tuna.
- Add avocado slices, radishes, jalapeños (optional), and cilantro.
- Drizzle with the spicy sauce and serve with lime wedges.