Ahi Tuna Taco Recipe with Mango Slaw
Sear tuna just 60 seconds per side for a ruby center. Source sashimi-grade fish from Catalina Offshore Products.
- Prep
- 20 min
- Cook
- 5 min
- Yield
- 4 servings
- Per serving
- 310 cal, 30 g carbs
Ingredients
- 1 lb sushi-grade ahi tuna steaks
- 1 tbsp sesame seeds
- 1 tbsp Chosen Foods Avocado Oil
- 1 ripe mango, julienned
- 2 cups shredded red cabbage
- 1/4 cup cilantro
- 2 limes
- 8 small corn tortillas
- 1/2 cup Fage Greek yogurt mixed with lime and sriracha
Instructions
- Toss mango, cabbage, cilantro and juice of 1 lime.
- Press sesame seeds onto the tuna and season with salt.
- Sear in a 450°F skillet, 60 seconds per side.
- Slice 1/4 inch thick.
- Assemble on warm tortillas with slaw and crema.
FAQ
Can I use frozen tuna?
Yes, if labeled sushi-grade. Thaw in the fridge overnight.
How rare should it be?
Center should be deep red at 115°F.
