Ahi Tuna Tacos Main Dish Recipes

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Ahi Tuna Tacos


  • Fresh corn tortillas
  • 1 lb ahi tuna, frozen, thawed, and well drained
  • fresh ground pepper (and salt if not restricted)
  • 2 tbs light oil
  • 1/2 c. plain yogurt
  • wasabi paste to taste
  • 1 to 2 tsp fresh lime juice
  • 1/2 medium cabbage finely shredded
  • 1/2 red onion diced
  • 1/2 yellow bell pepper diced
  • 1/2 red bell pepper diced
  • 1/3 green bell pepper diced
  • 2 med jalapenos seeded and diced
  • 4 radishes thinly sliced
  • 1/2 c apple cider vinegar
  • 1/4 c. olive oil (or less to taste)
  • juice of 2 limes
  • fresh ground black pepper
  • 2 tsp dried oregano
  • 1/2 c. chopped cilantro
  • 2 tsp toasted cumin seed

  • Method:

  • Combine ingredients, adding wasabi paste to taste. Set aside."Pickled" cabbage salad
  • For Wasabi Cream combine yogurt, wasabi paste & lime juice, refrigerate until ready to serve.
  • Mexican slaw - Toss together cabbage, peppers, onion, and radishes. Mix together vinegar, lime juice, and olive oil. Add pepper, oregano, mix well and toss with the slaw, correct seasonings for your taste, and set aside to "pickle" for at least an hour - overnight in the fridge is okay.
  • For tacos: Season both sides of the the tuna with pepper and salt (if desired). Cut into 1" x 4" strips. Heat oil in skillet and add tuna.
  • Cook just until seared on one side, turn and sear the other side. Remove from pan and slice into smaller pieces.
  • Place a spoonful of pickled veggies in the center of the taco, add slices of tuna and dress with wasabi cream.

  •  Ahi Tuna Salad   Ahi Tuna Tacos   Ahi Fish Burgers With Chives 



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