Tuna Tacos with Salsa Verde

Our deliciously bold Tuna Tacos are made with fresh ahi tuna steaks, seasoned and blackened to perfection, topped with homemade Salsa Verde.

Blackened Tuna

Blackening tuna, salmon (or other firm fish) means to coat it with a blend of spices and sear it in a skillet over high heart. We use no butter or oil (that's what makes it "blackened", crisp, and healthy!). The heat toasts the spices, so you get a crispy outside and a tender, flaky inside. Like our Blackened Salmon recipe, Blackened Tuna makes a great filling for tacos, as it is bursting with Cajun flavors and tastes great with fresh salsa, Cilantro Lime Rice, and other traditional Mexican toppings.

Blackened Tuna Tacos pack big flavor in each bite. Topped with zesty Salsa Verde and a drizzle of Chipotle Mayo, they make an easy weeknight supper, a non-traditional "Taco Tuesday", or a creative Lenten meal. If you like Blackened Fish Sandwiches or Fish Tacos, you'll love this meal.

Jump to:

• Blackened Tuna
• Ingredients
• Instructions
• Top tip
• Variations and Substitutions
• 🌮 More Taco Recipes
• Storage
• FAQ
• Related recipes
• Tuna Tacos recipe

Ingredients

For the Tacos:

• TUNA: we used fresh tuna steaks for this recipe. Ahi tuna (yellowfin tuna) or bluefin tuna steaks are best.
• BLACKFISH SEASONING: Cajun seasoning
• TORTILLAS: corn tortillas or flour tortillas. We used 6" flour tortillas for street tacos.
• CABBAGE: fresh head red cabbage (shredded)

For the Salsa Verde:

• TOMATILLOS: fresh green tomatillos are the key ingredient to salsa verde (green salsa)
• TOMATOES: we used Roma tomatoes. You can also use cherry tomatoes, plum tomatoes, or even canned tomatoes
• JALAPEÑO: fresh jalapeño adds a kick of spice
• PEPPER: green bell pepper
• GREEN ONIONS: fresh green onions (scallions)
• CILANTRO: fresh cilantro, chopped
• LIME: fresh squeezed lime juice
• GARLIC: fresh garlic clove, chopped

For the Chipotle Mayo:

• MAYONNAISE: real mayonnaise or light mayonnaise
• CHIPOTLE PEPPERS: chipotle peppers in adobo sauce, chopped
• LIME: fresh squeezed lime juice
• CILANTRO: fresh cilantro, chopped

*see recipe card for quantitites.

Instructions

1. Make the Chipotle Mayo: combine mayonnaise, chipotle peppers and lime juice well and refrigerate.
2. Make the Salsa Verde: cut tomatillos in half, and bell pepper in half and place on baking sheet along with green onions, garlic and halved and seeded jalapeño pepper and roast under broiler for 15 minutes (or until veggies have been charred and soft). Remove and allow to cool on stove top for 10 minutes. Once cooked, chop all vegetables and combine with lime juice and cilantro.
3. Prepare the Tuna: slice tuna steaks into thin strips and sprinkle blackening season to cover all tuna pieces.
4. Blacken Tuna: heat a cast iron skillet (preferred, but any skillet will work) until it is super hot on stove top. Place tuna pieces in skillet and cook for 2 minutes per side. Remove from pan.
5. Assemble the Tacos: spread chipotle mayo on tortilla and top with 1-2 pieces tuna. Sprinkle with red cabbage and salsa verde. Repeat until all tacos are prepared.
6. Serve with your favorite beer. Enjoy.

Top tip

To bring out the flavor of the tortillas, warm them one at time over a medium high burner for 30 seconds, being careful not to burn. Do this just before you are ready to assemble the tacos.

Variations and Substitutions

• VEGETARIAN: substitute tuna with tofu, tempeh, or your favorite plant-based protein
• PROTEIN: not a fan of tuna? You can blacken chicken, salmon, or other firm fish using the same directions in this recipe.
• TOPPINGS: jarred salsa (tomato salsa), Fresh Pineapple Salsa, or Vegan Coleslaw are great toppings on Tuna Tacos.

Storage

• Store Salsa Verde separately from Blackened Tuna. Store Salsa Verde in an airtight container in the fridge for up to 5 days.
• Store tuna in an airtight container in the fridge for up to 3 days.
• Reheat tuna in a skillet with a little oil or in the microwave.
• Do not freeze.

FAQ

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