Seared Ahi Tuna Tacos with Slaw
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
- 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
- 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.
Seared Ahi Tuna Tacos with Slaw
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About this Recipe
Craving restaurant-quality seafood tacos that come together in a flash? These Seared Ahi Tuna Tacos with Slaw deliver incredible flavor and fresh ingredients, proving that gourmet doesn't have to mean complicated.
Why This Recipe Works
This recipe shines by combining perfectly seared ahi tuna with a vibrant, homemade jalapeno coleslaw and a creamy, smoky chipotle crema. The secret lies in the balance of textures and bold flavors, from the tender, melt-in-your-mouth tuna to the crisp slaw and the zesty, spicy crema. It’s a complete meal that feels special but is surprisingly easy to prepare.
What to Expect
You're in for a treat with these tacos. Each bite offers a delightful contrast: the richness of the ahi tuna, seasoned with a flavorful blend of smoked paprika, chili powder, cumin, coriander, and granulated garlic, meets the refreshing crunch of the slaw. The chipotle crema ties everything together with its creamy texture and a kick of smoky heat, while the lime juice brightens the entire dish. It's a symphony of fresh, spicy, and savory notes that will have you reaching for another.
Customization & Variations
Feel free to adjust the heat level to your preference; use more or less jalapeno pepper in the slaw and increase or decrease the chipotle chilis in adobo sauce for the crema. For the slaw, you can use all red cabbage, all green cabbage, or a mix of both for a beautiful color contrast. While the recipe suggests Greek yogurt or sour cream for the crema, you can also experiment with other creamy bases. Enhance your tacos with optional garnishes like creamy sliced avocado, bright lime wedges, or additional fresh cilantro.
Serving & Context
These seared tuna tacos are perfect for a quick and impressive weeknight dinner or a fun, casual gathering with friends. Serve them with a side of extra lime wedges to squeeze over for a burst of freshness.