Seared Ahi Tuna Tacos with Mango Papaya Salsa
Fresh seared ahi tuna tacos topped with vibrant mango-papaya salsa and creamy sriracha sauce. A lighter alternative to fried fish tacos.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to keep corn tortillas from breaking, or what to look for when buying tuna, scroll back up! Everything you need for foolproof results is in the post.
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:
Warm corn tortillas before assembling to help prevent cracking and breaking, then keep them covered in a zippered freezer bag to keep them soft and flexible.
Tuna cook time will vary depending on thickness.
Use sushi-grade tuna if serving rare or medium-rare.
You can use fresh or frozen tuna; just make sure to thaw them in the refrigerator and pat them dry before cooking.
The mango papaya salsa and sriracha sauce can both be made ahead.
Double up the tortillas if needed to help hold the tacos together.
Nutrition
Serving: 195gCalories: 664kcalCarbohydrates: 56gProtein: 34gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 57mgSodium: 809mgPotassium: 941mgFiber: 11gSugar: 13gVitamin A: 3448IUVitamin C: 68mgCalcium: 126mgIron: 3mg
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