Best Spice Cured Tuna Tacos Recipes

AHI TUNA TACOS

Ahi Tuna Tacos image

Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy sriracha mayo.

Provided by Kelley Simmons

Time 20m

Number Of Ingredients 11

Ingredients

1 8 ounce Tuna Steak
1/2 tbsp taco seasoning
1 tbsp olive oil
8 flour tortillas
2 cups pre shredded cabbage ((I used a mix with cabbage and carrots))
1/4 cup radishes (about 2-3, sliced thin)
1/4 cup fresh cilantro
sesame seeds for garnish (if desired)
1/2 cup mayonnaise
1/2 teaspoon sriracha (or more to taste depending on how spicy you like it)
1/2 teaspoon lime juice

Steps:

Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
Serve immediately with a drizzle of sriracha mayo.
Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

Nutrition Facts : Calories 381 kcal, Carbohydrate 33 g, Protein 6 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 612 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHILE-CRUSTED TUNA TACOS

Chile-Crusted Tuna Tacos image

Categories Fish Pepper Vinegar Tuna Summer Grill/Barbecue Cilantro Tortillas Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded

Steps:

Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.