QUICK AND EASY CANNED TUNA FISH TACOS
- Serve tacos immediately. Offer Mexican table sauce , bottled hot sauce, or other condiments of your choice.
Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 71 mg, Sugar 1 g, Fat 11 g, ServingSize 4 Tacos (4 Servings), UnsaturatedFat 0 g
SPICE-CURED TUNA TACOS
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
Number Of Ingredients 16
- 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
- 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.
FRESH 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.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 12
- 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
- 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.
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
Number Of Ingredients 14
- 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
TUNA SOFT TACOS
Provided by Food Network
Number Of Ingredients 8
- Divide ingredients to fill tortillas. Fold and serve with your favorite salsa and a lime wedge.;
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
Number Of Ingredients 9
- 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
FRESH TUNA TACOS
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
Yield 4 serving(s)
Number Of Ingredients 14
- 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
This recipe was given over the radio in the 1950s by the owner of Jordan's Mexican Restaurant, a venerable old eating establishment here in Phoenix. Jordan's did not sell these; they were home food for the family. These are really different tacos, but delish. Note the salad variation at the end.
Provided by Lorraine of AZ
Yield 8 tacos
Number Of Ingredients 8
- Mix together the drained tuna, onions, chilies and tomato. The amounts of onions, chilies, and tomatoes used may vary according to your own tastes.
- Thoroughly warm on the stovetop or in the microwave.
- Meanwhile, prepare taco shells according to package directions. Spoon filling generously into prepared taco shells. Sprinkle with lettuce, cheese and salsa as desired.
- Note: Make a delicious salad by combining the tuna, onions, chilies, and tomatoes as above; do not warm. Add some salsa to taste to mayonnaise and combine with salad ingredients. Serve on shredded lettuce and garnigh with grated Cheddar cheese, sliced black olives, and tortilla chips or Fritos.
Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 14.9, Sodium 227.1, Carbohydrate 9.6, Fiber 1.4, Sugar 0.7, Protein 13.9
CHILE-CRUSTED TUNA TACOS
- Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
- While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
- Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
- While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
- Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
- Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.
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TUNA TACOS WITH ONIONS RECIPE - AARóN SANCHEZ | FOOD
5/5 (1)Total Time 30 minsServings 4
- Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
- Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
- Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm.
- Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.
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