What is the best type of tuna for making tacos?

We recommend using fresh sushi-grade tuna for the best flavor and texture in your tacos. We like Ahi tuna (yellowfin tuna) or bluefin tuna steaks.

Can I use frozen tuna for tacos?

Yes, you can use frozen tuna for tacos. Just be sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture before seasoning and cooking.

What's the best way to cook tuna for tacos?

Tuna cooks quickly, so it's best to sear it over high heat for just a few minutes on each side. This will give you a nice crust on the outside while keeping the center rare to medium-rare.

Can I make tuna tacos ahead of time?

While the tuna is best served immediately after cooking, you can prepare the salsa and other toppings up to a day ahead of time for easy assembly later. Just be sure to store everything separately and assemble the tacos just before serving.

Tuna Tacos with Salsa Verde

Ingredients

Scale

For the Tacos:

1 lb fresh tuna steak
1/4 C Blackfish (Cajun) seasoning
8 corn tortillas
1 C red cabbage (shredded)

For the Salsa Verde:

2 tomatillos
4 Roma tomatoes
1 fresh jalapeño
1 bell pepper
4 green onions
1/2 cup fresh cilantro
1 lime
1 clove garlic

For the Chipotle Mayo:

1 C mayo
2 chipotle peppers, chopped
1 tbsp lime juice
1/2 cup chopped cilantro

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Instructions

Make the Chipotle Mayo:
Combine mayo, chipotle peppers and lime juice well and refrigerate.
Make the Salsa Verde:
Cut tomatillos in half, tomatoes in half, and bell pepper in half and place on baking sheet along with green onions, garlic and halved and seeded jalapeno 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.
Prepare the tuna:
Slice tuna into thin strips and sprinkle blackening season to cover all tuna pieces.
To blacken: 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.
Assemble the tacos:
Using corn tortillas, spread chipotle mayo on tortilla and top with 1-2 pieces tuna and sprinkle with red cabbage and salsa verde.
Repeat until all tacos are prepared.
Serve with your favorite beer. Enjoy.

Author: Superman Cooks
Prep Time: 20 mins
Cook Time: 20 mins
Category: entrée
Cuisine: Tex Mex

Nutrition

Serving Size: 2 tacos
Calories: 472
Sugar: 6.7 g
Sodium: 5012.8 mg
Fat: 29.4 g
Carbohydrates: 29.3 g
Protein: 22.9 g
Cholesterol: 44.9 mg

Ingredients

For the Tacos:

For the Salsa Verde:

For the Chipotle Mayo:

Instructions

Make the Chipotle Mayo:

Make the Salsa Verde:

Prepare the tuna:

Assemble the tacos:

Nutrition