Fresh Tuna Tacos Recipes

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FRESH TUNA TACOS



Fresh Tuna Tacos image

Categories     Fish     Sauté     Super Bowl     Lunch     Tuna     Hot Pepper     Healthy     Sour Cream     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies*
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces
1 tablespoon taco seasoning mix
1 tablespoon vegetable oil
4 taco shells

Steps:

  • Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
  • Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

FISH TACOS



Fish Tacos image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 26

1 small yellow onion
1 jalapeno pepper
2 plum tomatoes
1 fresh lime
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 tablespoon garlic powder
1/4 tablespoon onion power
2 cups corn flour, such as Maseca
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup room temperature water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
2 small fish fillets (We use tuna, but you can substitute with whatever your family's favorite fish is. Total weight should be about 1 1/2 pounds.)
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon crisp chardonnay (if you have to cook with it, make it something that you will enjoy finishing your meal!)
1 tablespoon chopped fresh cilantro

Steps:

  • For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
  • For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
  • For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
  • For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
  • For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
  • Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Serve 3 per plate. Enjoy!

SPICE-CURED TUNA TACOS



Spice-cured tuna tacos image

Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns

Provided by Tom Kerridge

Categories     Lunch, Starter

Time 1h15m

Number Of Ingredients 16

400g fresh line-caught tuna
3 tbsp olive oil
2 limes , zested, 1 juiced
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp chilli flakes
3 ripe avocados , de-stoned and peeled
3 tbsp coriander leaves
1 tbsp pickle liquor from the pickled jalapeño chillies
8small soft flour tacos
vegetable oil , for brushing and drizzling
pickled jalapeño chillies
50g pomegranate seeds
1bunch coriander , chopped, with a few leaves left whole
4 shredded spring onions
2 limes , cut into wedges

Steps:

  • Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
  • To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
  • If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 1.1 milligram of sodium

FRESH TUNA TACOS



Fresh Tuna Tacos image

Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1 medium tomato, finely chopped (3/4 cup)
5 medium green onions, sliced (1/3 cup)
1 medium jalapeño chile, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons lime juice
1 pound yellowfin tuna or other lean fish steaks, about 3/4 inch thick
8 fat-free flour tortillas (8 inch), warmed
1/4 small head lettuce, shredded (3/4 cup)
1 small red bell pepper, finely chopped
1 medium onion, finely chopped (1/2 cup)

Steps:

  • In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
  • Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
  • Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 45 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg

TUNA TACOS



Tuna Tacos image

This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.

Provided by Maricela Caro

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
2 tablespoons butter
2 small tomatoes, diced
1 small onion, diced
½ teaspoon crushed garlic
2 (5 ounce) cans tuna, drained
½ teaspoon salt
½ teaspoon ground cumin
2 eggs
2 tablespoons finely chopped fresh cilantro
8 (6 inch) corn tortillas, warmed
1 large avocado, thinly sliced
2 limes, cut into eighths
1 dash hot sauce, or to taste

Steps:

  • Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
  • Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Nutrition Facts : Calories 237 calories, Carbohydrate 18.4 g, Cholesterol 63.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 12.3 g, SaturatedFat 3.7 g, Sodium 218.9 mg, Sugar 1.8 g

FRESH TUNA TACOS



Fresh Tuna Tacos image

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

½ cup canola oil
1 lime, juiced
3 tablespoons apple cider vinegar
½ jalapeno, roughly chopped
2 tablespoons roughly chopped fresh cilantro
1 tablespoon salt
1 teaspoon chili powder
1 teaspoon ground black pepper
2 (4 ounce) tuna steaks, cut into large chunks

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

TUNA TACOS



Tuna Tacos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h

Yield 6 servings

Number Of Ingredients 20

1 cup sugar
1 cup white balsamic vinegar
1 pound carrots, peeled and julienned
2 ounces ginger, peeled and julienned
2 sweet potatoes
2 ounces butter
2 ounces honey
Kosher salt and fresh ground black pepper
3 tablespoons Cajun seasoning
2 teaspoons kosher salt
Twelve 3-ounce pieces tuna loin
2 ounces grapeseed oil
3 avocados
1/4 cup diced red onion
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
Kosher salt and fresh ground black pepper
Twelve 6-inch flour tortillas
24 cilantro sprigs

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.

FRESH TUNA TACOS



Fresh Tuna Tacos image

I found these on the Cooking Light site and thought I'd save it here for easier recall. We love fresh tuna and can't wait to try them!

Provided by Glori-B

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon dried chipotle powder
1 lb tuna fillet
cooking spray
8 corn tortillas, 6-inch
1 cup avocado, sliced peeled (about 1 medium)
1/2 cup onion, vertically sliced
1/4 cup fresh cilantro leaves
24 slices jalapeno peppers, pickled in jar
8 teaspoons reduced-fat sour cream
4 lime wedges

Steps:

  • Combine the first 5 ingredients in a small bowl.
  • Sprinkle the spice mixture evenly over both sides of tuna.
  • Heat grill pan over high heat. Coat cooking pan with cooking spray.
  • Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness.
  • Cut tuna into 1/4 inch thick slices.
  • Warm tortillas according to package directions.
  • Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.

Nutrition Facts : Calories 316.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 54.9, Sodium 223.1, Carbohydrate 29, Fiber 6.3, Sugar 2.3, Protein 30.7

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FRESH TUNA TACOS | RECIPE | FRESH TUNA, TUNA SALAD SANDWICH, TUNA …
Jun 9, 2016 - Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce. Jun 9, 2016 - Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com
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SPICY TUNA TACOS WITH CRUNCHY CABBAGE & LIME | RECIPES
2015-05-07 Cut the lime in half and squeeze the juice into a small bowl. Add the avocado, a sprinkle of salt and pepper, and gently toss to combine. 2. Dice the tomatoes, onion, and cilantro. Add to a large bowl with ½ tbsp. of olive oil, and a pinch of salt and pepper. Mix well. Shred the cabbage by thinly slicing, set aside. 3.
From freshcityfarms.com
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Top Asked Questions

How to cook tuna tuna tacos?
Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium.
How to make SESAME-crusted ahi tuna tacos?
Sesame-crusted ahi tuna tacos with garlic-ginger slaw, mango, and wasabi sauce. 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.
What is the best sauce to put on tuna tacos?
Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce. In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
How to make tuna tacos with Sriracha?
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. Make Sriracha Mayo: Add mayonnaise, Sriracha and lime juice to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

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