JOHNNY GARLIC'S AHI WON TACOS
Steps:
- In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
- In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
- To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
- In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
- Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
- Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.
AHI TUNA TACOS
Delicious and fresh marinated and seared ahi tuna in a crunchy taco with asian slaw.
Provided by Sara Ayesh
Categories Main Course
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine the soy sauce, lemon juice, salt, honey, and bagel seasoning and whisk to combine.
- Put the 2 tuna steaks in a dish and pour marinade over the tuna.
- Let this refrigerate for 1 hour up to 5 hours.
- Remove the marinated tuna from the fridge
- In a cast iron skillet or dutch oven, melt the coconut oil over high heat.
- Sear the tuna steaks 1 at a time for 30 seconds on each side.
- Repeat with the 2nd tuna steak.
- Set on a cutting board and let them rest for 5 minutes.
- Slice against the grain of the tuna into 1/4 inch slices, then cut again to create cubes.
- In a mixing bowl mix together the salad mix (usually these salads come with dressing and crunchy toppings, add it all in!)
- Fill each taco shell with some salad and top with tuna cubes and sliced avocado.
- Enjoy!
AHI TUNA TACOS
Sesame-crusted ahi tuna tacos with garlic-ginger slaw, mango, and wasabi sauce.
Provided by Jess
Categories Main Course
Number Of Ingredients 16
Steps:
- Pat dry tuna steak and season with salt and pepper.
- Place a pan over medium heat and add drizzle of oil.
- Mix black and white sesame seeds and sprinkle half of mix on one side of steak. Press the seeds onto the steak so they stick. Do the same with the other side.
- Once pan and oil are hot place the steak on pan and sear for 2-3 minutes. You want to just barely see the bottom of the steak cooked. If you prefer your tuna more cooked, leave on for additional 1-2 minutes. Flip steak over and sear another 2-3 minutes.
- Remove steak from pan and thinly slice into strips.
- Combine all ingredients in a large bowl and mix.
- Add salt and pepper to taste.
- Heat tortilla by preferred method. You can use a skillet or pan that has been over medium-high heat and when skillet is very hot, add tortilla to heat through for 30 seconds-1 minute depending on the heat level of your stove. Flip halfway through.
- Assemble tacos by adding tuna strips to tortillas and topping with slaw, mango, and wasabi sauce. Sprinkle with sesame seeds and enjoy!
AHI TUNA TACOS
Gorgeous Ahi Tuna Tacos that are perfectly seared with sesame seeds and served with a citrus mango guacamole!
Provided by Lee Funke
Categories Main Meal
Time 55m
Number Of Ingredients 14
Steps:
- First, prepare the mango guacamole by following our recipe and set aside.
- Next, prepare the tuna steaks by following our recipe for ahi tuna steaks.
- When ahi tuna steak is cooked, carefully cut the ahi tuna into thin strips.
- Prepare the tacos by equally distributing tuna, cilantro, and red onion into tortillas. Then, top with 1-2 tablespoons of mango guacamole.
Nutrition Facts : ServingSize 1/6, Calories 396 calories, Sugar 3, Fat 17, Carbohydrate 29, Fiber 2, Protein 34
AHI TUNA TACOS
Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy sriracha mayo.
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
- Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
- To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
- Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
- Serve immediately with a drizzle of sriracha mayo.
- Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.
Nutrition Facts : Calories 381 kcal, Carbohydrate 33 g, Protein 6 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 612 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EL COMALITO MINI AHI TUNA TACOS
El Comalito Mini Ahi Tuna Tacos
Provided by enthusiast
Categories Corn Tortillas
Time 35m
Yield 7
Number Of Ingredients 12
Steps:
- Instructions - Ahi Tuna Mix
- Dice the fresh ahi tuna into small squares and place in a large bowl.
- Mix the following items: Chili Garlic Paste, Fresh Grated Ginger, Fresh Zest of Orange, Low Sodium Soy Sauce, Tasted Sesame oil
- Marinade Ahi tuna and combined items and let sit in the refrigerator for 20 min.
- Instructions - Ahi Tuna Tacos
- Place a Tbs of Grated Cotija Cheese directly onto the non stick skillet, once it starts melting add El Comal Mini Yellow Corn tortilla on top.
- Flip tortilla once cheese is brown and crisp
- Remove tortilla with cheese from skillet, and place a layer of thinly sliced Persian cucumber.
- Add ahi tuna on top.
- Add layer of avocado.
- Garnish with sesame seeds.
Nutrition Facts :
BEST FISH TACOS EVER!
Steps:
- Chop tuna steaks into half inch cubes. Mix together tuna steak cubes, ginger, soy sauce, jalapeño, and 1 teaspoon kosher salt in a bowl. Let tuna sit in fridge for 30 minutes.
- Mix cabbage with kosher salt, lime juice and zest.
- Mix mayo, Cajun mayo and hot sauce in a bowl.
- For Fried Taco Shells: Heat canola oil in pan so that is covers the whole skillet. Put one half of the corn tortilla in the oil and hold the other half up with kitchen tongs. After 20-30 seconds, flip the tortilla so the other half is in the oil and hold the fried half up with kitchen tongs. Fry for 20-30 seconds. Once tortilla is golden and puffed lay it out teepee-style on a paper towel to cool and dry. Repeat with all tortillas.
- For Baked Taco Shells: Heat the oven to 375 degrees. Warm the tortillas in the microwave for 30 seconds. Spray each tortilla with cooking spray and drape them individually over two oven racks. Cook for 7-10 minutes or until crispy.
- When tortillas are cooled, fill each tortilla with a tablespoon of the spicy mayo, ½ cup green cabbage, a couple chunks tuna steaks, and a couple slices of avocado. Sprinkle with sesame seeds.
FISH TACOS RECIPE
Buffalo BBQ Ahi Fish Tacos Recipe with Celery Slaw and Blue Cheese!
Provided by Sommer Collier
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Start with the celery slaw: Slice the celery and green onions and place them in a medium bowl. Add the vinegar and honey, then stir in 1/3 teaspoon of salt, and pepper to taste. Stir well and set aside.
- Mix the barbecue sauce and pepper sauce in a second bowl. Cut the Ahi tuna into small 1/2-inch cubes and sprinkle with salt. If you like your tortillas warm and puffy, flash fry them before cooking the Ahi.
- Place a nonstick skillet over medium-high heat. Once the skillet is hot, add half the Ahi and sear for 30-60 seconds per side, flipping once, for a rare to medium-rare interior. Once the Ahi is cooked to your liking, pour in half the buffalo barbecue sauce and toss. Scoop the ahi onto a plate, wipe out the skillet, and repeat with the remaining Ahi.
- To serve: Scoop celery slaw into warm tortillas, top the slaw with the buffalo barbecue ahi, then sprinkle with crumbled blue cheese. Serve warm.
Nutrition Facts : ServingSize 1 taco, Calories 254 kcal, Carbohydrate 26 g, Protein 18 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 760 mg, Fiber 3 g, Sugar 8 g
AHI TUNA TACOS
Wild Ahi Tuna steaks take on a wonderful flavor with a sweet n' sour marinade of orange and lime juice, soy sauce, sesame oil and fresh ginger. Seared perfectly rare and ready in just minutes!
Provided by Kim Peterson
Categories Dinner Main Course
Time 22m
Number Of Ingredients 15
Steps:
- In a small bowl whisk together zest and juice from the orange, lemon and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger and black pepper.
- Place tuna steaks in a resealable plastic bag. Pour marinade over and seal. Let stand at room temperature 10-15 minutes and up to 30 minutes.
- Heat oil in a large skillet over medium-high heat. Pat excess moisture from tuna steaks with paper towels. Place in skillet and sear uncovered for 1 minute. Carefully flip tuna steaks over and sear for 1 minute more.
- Transfer to a cutting board and thinly slice the tuna.
- Serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, Yum Yum Sauce, sesame seeds, sliced jalapeno, fresh cilantro and squeeze of lime. Enjoy!
Nutrition Facts : ServingSize 2 tacos, Carbohydrate 21 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 76 mg, Fiber 3 g, Sugar 3 g, Calories 313 kcal, UnsaturatedFat 6 g
FRESH TUNA TACOS
I first created this recipe for my and my husband's wedding anniversary. He loves fish tacos and he couldn't stop raving about these tacos! Serve on warm tortillas with mango salsa, thinly sliced cabbage, and creme fraiche.
Provided by Margaret Antonelli
Categories Main Dish Recipes Taco Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
- Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 6.4 g, Cholesterol 28.5 mg, Fat 33 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1813.8 mg, Sugar 0.6 g
SMOKED AHI TUNA TACOS
Overlooking the surf in Cayucos, Ruddell's Smokehouse has been a landmark on California's Central Coast for two decades. When it's time to order, guests choose smoked meat, seafood or black bean patties in taco or sandwich form. We adapted their recipe using an easy technique for smoking on the grill.
Provided by Betsy Andrews
Categories Healthy Fish Taco Recipes
Time 1h10m
Number Of Ingredients 20
Steps:
- To prepare teriyaki sauce: Combine tamari (or shoyu) and 1/4 cup brown sugar in a small saucepan. Bring to a simmer over medium heat. Add ginger and crushed garlic; reduce heat to maintain a simmer and cook for 15 minutes. Strain through a fine-mesh sieve into a small bowl. Discard solids. Set aside.
- To prepare aioli: Mash chopped garlic with 1/8 teaspoon salt into a paste in a mortar and pestle or with a fork on a cutting board. Transfer to a medium bowl. Add mayonnaise, mustard and cumin; mix well. Set aside.
- To prepare tacos: If using a gas grill, add the wood chip packet (see Tip) and preheat to high. Then turn off 1 burner and reduce the heat on the remaining 1 to 2 burners to medium. If using a charcoal grill, build a two-zone fire (coals on one side of the grill) and let it burn down to medium heat (about 350°F). Then drain wood chips and add to the coals.
- Oil the grill rack. Sprinkle fish with brown sugar and salt. Place it on the unlit portion of the grill. Cover and smoke until firm, brushing with half of the teriyaki sauce halfway through, about 20 minutes. (Reserve the rest of the sauce for serving.) Transfer the fish to a clean cutting board. When cool enough to handle, flake the fish.
- Meanwhile, combine carrot, celery, apple and scallion in a medium bowl.
- Oil the grill rack again and cook tortillas until slightly charred, flipping halfway, about 1 minute.
- Serve the fish with the tortillas, chopped salad, lettuce, tomato, the aioli and the remaining teriyaki sauce.
Nutrition Facts : Calories 423 calories, Carbohydrate 45 g, Cholesterol 44 mg, Fat 19 g, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, Sodium 754 mg, Sugar 14 g
ASIAN STYLE TUNA TACOS
Delight your friends with these delicious Asian Style Tuna Tacos. Marinated ahi tuna is served over an asian slaw, avocados, and covered with mayo
Provided by Tiffany bendayan
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 17
Steps:
- Mix tuna with 1/2 of dressing. Cover, refrigerate and set aside
- In another bowl, mix slaw ingredients with 1/4 dressing. Set aside
- In a small container mix the rest of the dressing with the avocado cubes
- For spicy mayo mix the mayonnaise and TABASCO® Sauce together. Place in a squeeze bottle (optional)
Nutrition Facts : ServingSize 2 tacos, Calories 802 kcal, Carbohydrate 49 g, Protein 35 g, Fat 52 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 1422 mg, Fiber 9 g, Sugar 11 g
SEARED AHI TUNA TACOS & CABBAGE-CARROT SLAW
Perfectly seared ahi tuna sitting atop a light and crunchy cabbage carrot slaw. Drizzle a homemade ponzu sauce for extra zest. A quick and easy fish taco packing delicious flavor! Naturally gluten-free, lighter, healthier tacos for any time of year.
Provided by Elise Shivamber
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Mix together all sauce/marinade ingredients and stir together until fully combined.
- Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
- While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
- When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
- Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
- Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
- Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. Allow to sit for 5-minutes.
- While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side and then stack on a plate lined with paper towels or regular towel.
- Slice the tuna steaks in ½ inch thick slices.
Nutrition Facts : Calories 339 kcal, Carbohydrate 36 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 981 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TUNA TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely.
- Once cooled, add the carrots and ginger to the pickling liquid¿make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best).
- For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.)
- Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate.
- For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes.
- For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper.
- To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.
SIMPLE SEARED AHI TUNA TACOS (GF)
Provided by Christal Sczebel
Time 15m
Yield 2
Number Of Ingredients 21
Steps:
- Prepare the salsa by adding all salsa ingredients to a bowl, mixing, then setting in the fridge to chill
- Prepare the spicy mayo by adding ingredients to small bowl then set in the fridge to chill with the salsa.
- Pat tuna dry with a paper towel and season with salt, pepper, and seasoning of choice on both sides.
- Heat a pan at high heat with olive oil for 1-2 minutes, when the pan is hot, add in the tuna to sear on one side then reduce heat to medium and sear tuna for 1-2 minutes.
- Flip and sear tuna on the other side for 1 minute then remove from heat and let rest for 5 minutes before slicing into thin pieces.
- While the tuna is resting, reduce heat to low and add tortilla shells to pan to warm for 1-2 minutes.
- Remove warmed taco shells from pan and assemble.
- First add sliced avocado to each tortilla shell, then top with the slices of tuna, then add 1-2 tablespoons of mango salsa, then drizzle with a small amount of the spicy mayo and finally sprinkle with fresh cilantro and a drizzle of fresh lime!
- Enjoy!
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- Place the tuna in a shallow dish. Whisk together the soy sauce, sesame oil, ginger, garlic, and pepper and pour over top. Add a little water if necessary to fully submerge the fish. Cover and refigerate for at least 30 minutues or up to 2 hours.
- In a large bowl, toss together the cabbage, radishes, cilantro, sour cream, red onion, lime juice, salt, and pepper until well combined.
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- Heat a medium skillet over high heat. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.
- Warm tortillas according to package directions. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa, 1 1/2 teaspoons sour cream, and 2 avocado slices. Serve immediately.
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