Seared Ahi Tuna Tacos with Slaw
These seared tuna tacos feature a homemade jalapeno coleslaw and chipotle crema for a super flavorful and surprisingly easy meal!
Ingredients
- 2 medium ahi tuna steaks, 1 to 1.5 inches thick (about 1.5 lb)*
- 1/2 teaspoon each: smoked paprika, chili powder, ground cumin, ground coriander, granulated garlic, salt
- Unknown ingredient
- 3 heaping cups shredded cabbage (red or green or a combination)
- 1 green onion, white and green parts thinly sliced
- 3 tablespoons chopped cilantro
- 1/2 to 1 jalapeno pepper, thinly sliced (depending on how much spice you like)
- 2/3 cup plain whole milk greek yogurt or sour cream
- juice of 1/2 lime
- 2-3 tablespoons finely chopped canned chipotle chilis in adobo sauce (depending on how much spice you like)
- pinch of salt
- Unknown ingredient
- 12 6" tortillas (corn and/or flour)
- optional garnishes: sliced avocado, lime wedges, sliced bell peppers, additional cilantro
Directions
- 1
Place the tuna steaks in a dish or ziploc bag. Mix the spices together in a small bowl until evenly distributed, then sprinkle on both sides of the tuna and press lightly to adhere.
- 2
Heat a medium to large skillet over high heat. Coat the skillet with a very thin layer of canola oil or spray with nonstick cooking spray, then add the tuna. Sear for 1 to 2 minutes on each side, depending on how well done you like your tuna.
- 3
Remove tuna to a clean plate and let rest for a few minutes while you prepare the slaw, then slice thinly.
- 4
For the slaw: place the cabbage, green onion, cilantro, and jalapeno in a large bowl.
- 5
In a small bowl, stir together the yogurt, lime juice, chipotle peppers, and a pinch of salt.
- 6
Reserve half of the sauce for drizzling over the tacos and add the remaining half to the bowl with the slaw ingredients. Toss to coat.
- 7
To assemble, arrange the slaw and sliced tuna on tortillas. Top with sliced avocado and cilantro, then drizzle with the reserved chipotle sauce.