Seared Ahi Tuna Tacos with Mango Papaya Salsa
These seared ahi tuna tacos are fresh, flavorful, and surprisingly easy to make at home using frozen ahi tuna. They come together quickly, making them ideal for busy weeknights and easy entertaining. The vibrant color of the added mango papaya salsa and tropical flavor in these light and fresh tacos feel like summertime every time I make them.
This recipe has been kitchen-tested to ensure consistent, reliable results.
Good To Know
Prep Time: 20 minutes | Total Time: 25 minutes | Serves: 4
Use fresh or frozen ahi tuna, choose sushi-grade tuna from a trusted source.
Equipment Needed: Skillet or heavy-bottomed fry pan
Quick Tip: Keep corn tortillas warm & covered while assembling to help prevent cracking or breaking.
Flavor Profile: Fresh, tropical, and slightly spicy
Table of Contents
Why You’ll Love These Ahi Tuna Tacos
- Fresh, bright flavors from the mango papaya salsa, creamy sriracha sauce, and tender seared ahi tuna
- A lighter alternative to traditional Baja-style fish tacos that are battered and fried
- Can be made with fresh or frozen ahi tuna.
- Comes together fast enough for a weeknight dinner
- You can grill the tuna instead of searing it for a smokier flavor profile
- Great for entertaining or build-your-own taco nights since everyone can assemble their tacos exactly how they like them
Living in Southern California, there’s no shortage of fish taco spots, especially near the beach. Most classic versions are Baja-style tacos made with battered, deep-fried fish, which are delicious, but sometimes I like something a little lighter and fresher.
This inspired me to make these Seared Ahi Tuna Tacos with Mango Papaya Salsa. They still have all the bold flavor and satisfying texture of a great fish taco, but with seared ahi tuna instead of fried fish.
I love how quickly these come together after a day at the beach when I want something light and fresh, and I don’t feel like spending hours in the kitchen.
What is Ahi Tuna?
Ahi tuna is the Hawaiian name commonly used for yellowfin tuna and bigeye tuna. It’s known for its firm texture, mild flavor, and deep reddish-pink color. Unlike flaky white fish used in traditional Baja fish tacos, ahi tuna is usually served seared rare to medium-rare, which gives it a buttery texture and steak-like bite.
Because ahi tuna is naturally lean and cooks very quickly, it works especially well in lighter tacos with fresh toppings like cabbage, avocado, salsa, and citrus.
Ingredients
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
- Ahi Tuna: Fresh or frozen, both work; just purchase from a trusted source.
- Mango Papaya Salsa: Adds a tropical flavor. The recipe can be found here.
- Corn Tortillas: This recipe calls for 4-inch street tacos, if using larger tortillas, simply add more filling to each taco.
- Green Cabbage, Red Onion, Avocado & Cilantro: Staples found in fish tacos.
- Sriracha, Mayonnaise & Sour Cream: For a spicy, creamy sauce drizzled over filled tacos.
How To Make Ahi Tuna Tacos with Mango Papaya Salsa
1. Brush the ahi tuna steaks with olive oil, then season both sides with salt and pepper.
2. Stir together the mayonnaise, sour cream, and sriracha until smooth and creamy.
3. Sear the tuna in a very hot skillet, making sure not to overcook it.
4. Rest the tuna briefly, then slice it against the grain into ¼-inch slices.
5. Layer warm tortillas with cabbage, sliced tuna, and mango papaya salsa.
6. Top with avocado, sriracha sauce, and cilantro, then serve with lime wedges.
Substitutions & Variations
The beauty of this ahi tuna tacos recipe is its versatility. You can easily create several different variations depending on what you’re craving.
- Blackened Tuna Tacos: Coat the tuna in blackened seasoning blend before searing for a smokier, spicier flavor.
- Ahi Tuna Wrap: Swap the corn tortillas for large flour tortillas and double the fillings for a wrap-style version.
- Ahi Tuna Nachos: Break the seared tuna into smaller pieces and layer over tortilla chips topped with mango papaya salsa and sriracha sauce on the side for dipping.
- Ahi Tuna Burger: Leave the tuna steaks whole and serve on toasted burger buns with the toppings and sauce.
- Grilled Tuna Tacos: Grill the tuna instead of searing it for a smoky flavor.
- Make It Spicier: Add sliced jalapeños when building the tacos for more heat.
- Switch Up the Toppings: Try pickled onions, radishes, shredded carrots, or cucumber for extra crunch and freshness.
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What to Look For When Buying Tuna
When shopping for ahi tuna, look for steaks that are vibrant reddish-pink, glossy, and firm with no dull brown or gray discoloration. Fresh tuna should smell clean and ocean-like, not overly fishy. Keep in mind that color alone is not always a perfect indicator of quality, since tuna can naturally darken due to oxidation. When in doubt, purchase from a trusted source and choose fish with a firm texture and a fresh, clean smell.
Expert Tips
- Brush the tuna steaks with olive oil before placing them into a dry skillet. This helps reduce splattering and mess.
- To avoid cracking or breaking of filled tacos, cover the tortillas with a damp paper towel and microwave for about 30 seconds. Transfer them to a sealed zip-top bag or wrap them in a clean kitchen towel to keep them warm and flexible while assembling.
- Double up the tortillas when assembling the tacos to help hold everything together if one does break.
- The small taco size is also ideal served as an appetizer to a crowd.
- Depending on the thickness of your tuna steaks, they may need more or less time to sear. Avoid overcooking, or the tuna can quickly become dry and tough.
- You’ll know the tuna is ready to flip by watching the outer edge of the steak. As it cooks, a grey band will slowly rise up the side. The higher the band, the more cooked the center will be.
- This recipe is written for medium-rare tuna. If you prefer your tuna more on the rare side, purchase sushi-grade tuna from a trusted source.
Recipe Testing Notes (What Worked Best)
There were only a few things that I noted when developing this recipe:
- One of the biggest issues I had while testing this recipe was the corn tortillas cracking during assembly. While a flour tortilla won’t break like a corn one, it doesn’t have the same flavor. I found that keeping the warm tortillas in a zippered freezer bag to retain moisture made a huge difference, keeping them soft and flexible.
- Tacos that sat too long after assembly were also more likely to crack. To help prevent this, I doubled up the tortillas whenever one broke, which helped hold everything together.
Make Ahead and Storage Info
Make Ahead: The mango papaya salsa and sriracha sauce can be made up to 2 days ahead and stored in the refrigerator. The cabbage can be shredded, and the avocado diced a few hours ahead of time with a squeeze of lime juice to help prevent browning. For the best texture, sear the tuna just before serving.
Refrigerator: Store any leftovers separately in airtight containers for up to 2 days.
Freezer: I don’t recommend freezing Ahi tuna or any of the taco components as the texture is best when fresh.
Ahi Tuna Taco FAQs
Yes! You can use flour tortillas if you prefer. You can also experiment with different-sized tortillas. While the 4-inch ‘street’ tacos are great for this recipe, you can double the ingredients and use 8-inch flour or corn tortillas instead.
To properly sear the tuna and avoid overcooking, leave it out at room temperature for 20-30 minutes, then add the tuna to the skillet once it is very hot. Cook for 1 ½ to minutes on one side so the outside develops color while the center stays pink and tender. You’ll know the tuna is ready to flip by watching the outer edge of the steak. As it cooks, a grey band will slowly rise up the side. The higher the band, the more cooked the center will be.
Yes. The salsa and sriracha sauce can be made 2 days ahead, as well as cutting the cabbage and onions. The tuna should be freshly cooked, and the tacos should be assembled right before serving.
Yes, these ahi tuna tacos are gluten-free so long as you use corn tortillas.
Delicious Starts Here
If you make this recipe, I’d love to hear how it turned out. Please leave a rating and a comment below; your feedback helps other home cooks decide if this recipe is right for them. And if you share it on Instagram, tag me @aspicedlifeblog so I can see your beautiful creations.🧡
Seared Ahi Tuna Tacos with Mango Papaya Salsa
Ingredients
Sriracha Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon sriracha
Ahi Tuna Tacos:
- 1 pound ahi tuna steaks (1 inch thick) can be fresh or frozen
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Mango Papaya Salsa see recipe
- 12 4-inch street corn tortillas
- 2 cups finely shredded green cabbage
- ¼ cup minced red onion
- 1 large avocado diced
- Fresh cilantro leaves torn
- Optional: Lime wedges for serving
Equipment
Instructions
- Pat the tuna steaks dry and let them sit at room temperature for 20-30 minutes while you prepare the remaining ingredients.
Prepare the sriracha sauce:
- In a small bowl, combine the mayonnaise, sour cream, and sriracha. Set aside.
Prepare the tuna:
- Place a skillet or other heavy-bottomed fry pan over high heat and allow it to get very hot.
- Brush the tuna steaks with olive oil, then season both sides with salt and pepper.
- Place the tuna steaks into the hot skillet and sear for 1½ to 2 minutes on the first side. As the tuna cooks, the color will change from red to grey along the outer edge. Once the grey band reaches about halfway up the side of the steak, flip and sear for another 1 to 2 minutes for medium-rare.
- Transfer the tuna steaks to a cutting board and let them rest briefly before slicing against the grain into ¼-inch slices.
Assemble the tacos:
- Warm the tortillas by covering with a damp paper towel and microwave for 30 seconds. Place the warmed tortillas in a zip-top freezer bag and only remove one at a time while assembling, keeping the rest warm and soft.
- Place a pinch of cabbage onto a tortilla.
- Add a few slices of tuna, then spoon about 1 tablespoon of the mango papaya salsa over top.
- Sprinkle with a little red onion and top with a few pieces of avocado
- Drizzle the sriracha sauce and garnish with cilantro.
- Repeat with the remaining tortillas.
- Serve 3 tacos per person with optional lime wedges on the side.
Notes:
Nutrition
If you loved these Seared Ahi Tuna Tacos with Mango Papaya Salsa, you might also enjoy my Mexican Shrimp Ceviche, another fresh seafood recipe that doesn’t require an oven. Loaded with bright citrus flavor, it’s perfect on hot summer evenings.
