Ahi Tuna is one of my go to proteins. I’d probably eat it every day if mercury poisoning wasn’t a thing. My favorite way to prepare it is seared, tucked in a taco and topped with slaw. So I decided to share the recipe with y’all. These Ahi Tuna Tacos with Cilantro Lime Slaw are bursting with flavor and texture, and look pretty on a plate. They’re perfect for a light yet filling Summer meal. No sides necessary. I make these tacos every few weeks, and I’m sure you will too after trying them.
Now when you make these ahi tuna tacos, you must make it with the cilantro lime slaw. To leave it out would be a sin. It doesn’t mater if you use coleslaw mix or broccoli slaw. Both are delicious and works well in the recipe. Just don’t leave out the slaw. The combination of cilantro and lime is divine and gets me every time. A taco just ain’t a taco without these flavors. I know that some people are not fans of cilantro and says that it has a soapy taste. But I’m team cilantro in (almost) everything. But especially on my tacos, in a homemade slaw or salsa.
The hint of sweetness is what gives this cilantro lime slaw the finishing touch. I use maple syrup. But you can use honey if you’d prefer. Both work well. Also, this recipe includes estimated measurements. I season to taste with this one. So feel free to do the same. The combination of flavors is what matters most. Now enough chatter, let’s get into this Ahi Tuna Tacos with Cilantro Lime Slaw Recipe!
Ahi Tuna Tacos With Cilantro Lime Slaw
Ingredients
Ahi Tuna Tacos
- 2 ahi tuna steaks
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp toasted sesame oil
- 6 corn tortillas (taco size)
Cilantro Lime Slaw
- 2 cups coleslaw mix (or broccoli slaw)
- 1/4 cup cilantro (chopped)
- 2 stalks scallion (sliced)
- 2 garlic cloves (crushed)
- 1 lime (juiced)
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp apple cider vinegar
- 1 tsp liquid aminos (or tamari)
- 1 tsp maple syrup
Instructions
- Wash the tuna steaks with lemon juice. Rinse thoroughly and pat dry with a paper towel. Season both sides with the sea salt and black pepper, and set aside to marinate for a bit.
- Rinse and chop/slice the cilantro and scallion. Set aside.
- Rinse the slaw mix with cold water and let drain. You can use a salad spinner to speed up the process (if you have one). Add the slaw mix to a large mixing bowl with the cilantro and scallions.
- In a smaller bowl, add the crushed garlic, lime juice, toasted sesame oil, rice vinegar, apple cider vinegar, liquid aminos and maple syrup. Thoroughly whisk everything together. You may also use a blender if you prefer for the garlic to be blended.
- Add this mixture to the bowl with the slaw mix, cilantro and scallions. Use tongs to thoroughly mix all ingredients. Put the mixture in the fridge to cool while preparing the other ingredients.
- Heat a non-stick skillet over high heat (I prefer cast iron) and add one tablespoon of toasted sesame oil. Add the tuna steaks to the pan and sear about 3 minutes on each side. The tuna should be pink in the middle when done, and not cooked all the way through.
- Remove the tuna from the pan and place on a large plate or cutting board. Slice the tuna into pieces, widthwise.
- If you have a gas stove, heat the flour tortillas over an open flame to allow them to scorch a bit. It only takes a few seconds. You can achieve this with a cast iron skillet or grill pan if you have an electric stove.
- Place the hot tortillas on a plate and top with the sliced tuna, and then the cilantro lime slaw. Serve immediately.
