Description
These Quick Seared Ahi Tuna Tacos with Creamy Slaw are a vibrant and flavorful dish perfect for a fast and satisfying meal. Featuring tender, spiced ahi tuna steaks seared to perfection and paired with a zesty creamy slaw made from cabbage, green onion, and chipotle-infused yogurt, these tacos deliver a delicious combination of textures and smoky, tangy flavors in just 25 minutes.
Ingredients
For the Ahi Tuna
- 2 medium ahi tuna steaks, 1 to 1.5 inches thick (about 1.5 lb)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- Canola oil or nonstick cooking spray (for searing)
For the Creamy Slaw
- 3 heaping cups shredded cabbage (red, green, or combination)
- 1 green onion, white and green parts thinly sliced
- 3 tablespoons chopped cilantro
- 1/2 to 1 jalapeno pepper, thinly sliced (adjust for spice preference)
- 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 (adjust for spice preference)
- Pinch of salt
For Assembly
- 12 6" tortillas (corn and/or flour)
- Optional garnishes: sliced avocado, lime wedges, sliced bell peppers, additional cilantro
Instructions
- Season the Tuna: Place the ahi tuna steaks in a dish or sealed bag. Mix smoked paprika, chili powder, cumin, coriander, granulated garlic, and salt in a small bowl, then evenly sprinkle the spice blend on both sides of the tuna steaks, pressing lightly to adhere.
- Sear the Tuna: Heat a medium to large skillet over high heat. Lightly coat the skillet with canola oil or nonstick cooking spray. Add the seasoned tuna steaks and sear for 1 to 2 minutes per side depending on your preferred level of doneness, aiming for a nice crust while keeping the inside tender.
- Rest and Slice: Remove the tuna from the skillet and place on a clean plate. Let it rest for a few minutes to retain juices, then slice the steaks thinly against the grain.
- Prepare the Slaw Base: In a large bowl, combine shredded cabbage, sliced green onion, chopped cilantro, and jalapeno slices.
- Make the Creamy Chipotle Sauce: In a separate small bowl, whisk together Greek yogurt, lime juice, chopped chipotle chilis in adobo sauce, and a pinch of salt until smooth and well combined.
- Toss the Slaw: Reserve half of the chipotle sauce for drizzling. Add the other half to the cabbage mixture and toss thoroughly to coat all the vegetables with the creamy sauce.
- Assemble the Tacos: Warm the tortillas. Place a generous amount of the creamy slaw on each tortilla, top with sliced ahi tuna, and garnish with optional sliced avocado, additional cilantro, or lime wedges. Drizzle the reserved chipotle sauce over the toppings for added flavor.
Notes
- Adjust the amount of jalapeno and chipotle chilis based on your spice tolerance.
- Using Greek yogurt instead of sour cream adds protein and a tangier flavor, but sour cream works equally well.
- For best results, make sure your skillet is very hot before searing tuna to get a nice crust quickly without overcooking.
- These tacos are best served fresh, but you can prepare the slaw ahead and keep refrigerated.
- Substitute corn tortillas for gluten-free option; choose whole grain or flour tortillas if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican Fusion
