Description
Delicious blackened seared tuna tacos with a spicy seasoning and refreshing cumin lime coleslaw.
Ingredients
Scale
- 2 Ahi tuna steaks
- 1 tbsp vegetable oil (for pan)
- 6 flour tortillas (warmed)
- 2 tbsp sweet paprika
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1/8 tsp cayenne pepper (use 1/4 tsp for an extra kick)
- 8–10 oz mixed green and purple cabbage (bagged shredded cabbage works great)
- 1 lime
- 1 tsp cumin (plus more to taste)
- 2 tbsp chopped fresh cilantro
- 1/4 cup green onions (thinly sliced)
- 2 tbsp sour cream (or Greek yogurt)
- 2 tbsp mayonnaise
- Kosher salt and pepper to taste (about 1/2 tsp of each)
Instructions
- Warm the tortillas in a skillet or microwave until soft and pliable.
- Prepare the coleslaw by mixing shredded cabbage, lime juice, cumin, cilantro, green onions, sour cream, and mayonnaise in a large bowl. Adjust seasoning with salt and pepper.
- Make the blackened seasoning by combining paprika, chili powder, kosher salt, and cayenne pepper in a small bowl.
- Sear the tuna steaks by patting dry and rubbing with the seasoning. Heat a skillet over medium-high heat, add oil, and sear tuna for 2-3 minutes on each side for a perfect crust.
- Assemble the tacos by slicing the tuna into thin strips, placing them on warmed tortillas, and topping with coleslaw.
- Garnish with fresh lime juice, cilantro, and green onions as desired.
Notes
Allow the tuna to sit at room temperature before cooking for even cooking. Store leftovers separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg
Keywords: tuna tacos, blackened tuna, fish tacos, easy tacos, Mexican recipe
