Best 6 Tuna Tacos Recipes

FRESH TUNA TACOS

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.

FRESH TUNA TACOS

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.

FRESH TUNA TACOS

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.

TUNA TACOS

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.

CHILE-CRUSTED TUNA TACOS

Steps:

• 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.

FRESH TUNA TACOS

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.