Description
Bursting with flavor and freshness, these blackened seared tuna tacos offer a delightful culinary adventure with a zesty cumin lime coleslaw.
Ingredients
- 2 Ahi tuna steaks
- 1 tablespoon vegetable oil (for pan)
- 6 flour tortillas (warmed)
- 2 tablespoons sweet paprika
- 1 tablespoon chili powder
- 1 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper (or 1/4 teaspoon for more heat)
- 8-10 ounces mixed green and purple cabbage (shredded)
- 1 lime (juiced)
- 1 teaspoon cumin (plus more to taste)
- 2 tablespoons chopped fresh cilantro
- 1/4 cup green onions (thinly sliced)
- 2 tablespoons sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons mayonnaise
- Kosher salt and pepper to taste (around 1/2 teaspoon each)
Instructions
- Warm the tortillas in a pan or microwave until soft.
- Mix sweet paprika, chili powder, Kosher salt, cayenne pepper, and cumin to create the blackened seasoning. Adjust cayenne to your spice preference.
- Pat the Ahi tuna steaks dry with a paper towel and coat both sides with the blackened seasoning.
- Heat the vegetable oil in a large skillet over medium-high heat and sear the seasoned tuna steaks for about 1-2 minutes on each side, depending on your desired doneness.
- While the tuna cooks, prepare the cumin lime coleslaw. Mix shredded cabbage, lime juice, cumin, cilantro, green onions, sour cream, mayo, and season with kosher salt and pepper.
- Once the tuna is seared, let it rest for a minute and then slice it into bite-sized pieces.
- Assemble the tacos by placing sliced tuna on warmed tortillas and topping them with cumin lime coleslaw.
Notes
For added flavor, consider marinating the tuna before seasoning. Serve with fresh avocado or mango salsa for a delightful pairing.