Best 4 Chile Crusted Tuna Tacos Recipes

**Chile-Crusted Tuna Tacos: A Culinary Delight for Seafood Enthusiasts**

Embark on a tantalizing culinary journey with our meticulously crafted Chile-Crusted Tuna Tacos recipe. This delectable dish harmonizes the bold flavors of ancho and guajillo chiles with the delicate texture of seared tuna, creating an explosion of taste in every bite. Served on warm corn tortillas, these tacos are adorned with a vibrant array of fresh toppings, including a tangy cabbage slaw, creamy avocado slices, and a zesty salsa roja. Prepare to indulge your senses as you savor this exquisite fusion of Mexican and Pacific Rim flavors.

**Additional Recipe Delights to Explore:**

1. **Chile-Crusted Tuna Tacos with Avocado-Corn Salsa:** This recipe elevates the classic tuna taco with a vibrant avocado-corn salsa, adding a layer of creamy richness and a pop of sweetness to complement the savory flavors of the chile-crusted tuna.

2. **Crispy Cod Tacos with Mango Salsa:** Discover the perfect balance of crispy and flaky cod, enveloped in a golden-brown coating and nestled in warm tortillas. Accompanied by a refreshing mango salsa, these tacos offer a delightful play of sweet and savory flavors, sure to tantalize your taste buds.

3. **Blackened Salmon Tacos with Cilantro Lime Crema:** Experience the robust flavors of blackened salmon, seared to perfection and bursting with a smoky, peppery taste. Paired with a cooling cilantro lime crema and nestled in soft tortillas, these tacos offer a harmonious blend of heat, acidity, and creaminess.

4. **Baja Fish Tacos with Chipotle Crema:** Embark on a culinary adventure inspired by the vibrant street food of Baja California. Tender fish fillets are battered and fried until golden brown, then nestled in tortillas and topped with a spicy chipotle crema, resulting in a delightful harmony of flavors and textures.

5. **Grilled Mahi-Mahi Tacos with Pineapple Salsa:** Indulge in the tropical flavors of grilled mahi-mahi, marinated in a zesty blend of spices and grilled to perfection. Served with a sweet and tangy pineapple salsa, these tacos offer a refreshing and flavorful escape to paradise.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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 STUFFED CHILES

Tuna Stuffed Chiles image

Provided by Marcela Valladolid

Categories appetizer

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

8 Anaheim chiles, charred, stemmed, and seeded, left whole for stuffing
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned, or frozen and thawed
1/2 cup fresh corn kernels (from 1 ear), or canned, or frozen and thawed
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup sliced carrots
2/3 cup olive oil
2 cloves garlic, peeled
2 small red onions, halved and thinly sliced
2/3 cup white distilled vinegar
2 teaspoons crumbled dried Mexican oregano
2 bay leaves

Steps:

To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.

Tips:

To ensure even cooking, slice the tuna against the grain into 1-inch thick pieces.
For a spicier taco, use a hotter variety of chili powder or cayenne pepper.
If you don't have a food processor, you can finely chop the almonds and cilantro by hand.
To make the tacos ahead of time, cook the tuna and assemble the tacos without the avocado and salsa. Store the tacos in the refrigerator for up to 2 days. When ready to serve, top the tacos with the avocado and salsa.

Conclusion:

These chile-crusted tuna tacos are a delicious and healthy meal that are perfect for a quick and easy weeknight dinner. The tuna is seasoned with a flavorful blend of chili powder, cumin, and paprika, then coated in a crunchy almond crust and pan-fried until golden brown. The tacos are served with a variety of fresh toppings, including avocado, salsa, and cilantro. This recipe is sure to be a hit with your family and friends!