Description
Delicious blackened seared tuna tacos with zesty coleslaw wrapped in warm tortillas.
Ingredients
- 2 Ahi tuna steaks
- 1 tbsp vegetable oil (for pan)
- 6 flour tortillas (warmed)
- 2 tbsp sweet paprika
- 1 tbsp chili powder
- 1 tsp Kosher salt
- 1/8 tsp cayenne pepper (or 1/4 tsp for more heat)
- 8-10 oz mixed green and purple cabbage
- 1 lime
- 1 tsp cumin (plus more to taste)
- 2 tbsp chopped fresh cilantro
- 1/4 cup green onions (thinly sliced)
- 2 tbsp sour cream (or Greek yogurt for a healthier option)
- 2 tbsp mayonnaise
- Kosher salt and pepper to taste (around 1/2 tsp each)
Instructions
- Start by preparing your tortillas. Warm them in a pan or microwave until soft.
- Next, make the blackened seasoning by mixing sweet paprika, chili powder, Kosher salt, cayenne pepper, and cumin in a bowl. Adjust cayenne to your spice preference.
- Pat the Ahi tuna steaks dry with a paper towel. Coat both sides of the tuna generously with the blackened seasoning.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned tuna steaks in the pan and sear for about 1-2 minutes on each side.
- While the tuna cooks, prepare the cumin lime coleslaw. In a bowl, combine the shredded cabbage, lime juice, cumin, chopped cilantro, green onions, sour cream, mayonnaise, and season with kosher salt and pepper.
- Once the tuna is seared, remove it from the skillet and let it rest for a minute. Slice it into bite-sized pieces.
- Assemble your tacos by placing the sliced tuna on the warmed tortillas, topping them with the cumin lime coleslaw. Enjoy!
Notes
For optimal results, preheat your skillet before adding oil. Experiment with spices in the blackening mix.
