Spicy Tuna Steak Tacos
Seared tuna steaks, spicy slaw, and a creamy hot sauce, all wrapped up in lightly charred corn tortillas… a little bit of Baja California. Fresh and healthy, quick and easy!
Ingredients
- 12 oz yellowfin, ahi, or other high quality tuna steak
- 1 tbsp olive oil
- salt + pepper
- 1 avocado, thinly sliced
- lime wedges for serving
- 6 corn tortillas
- chopped fresh parsley to garnish
For the Pickled Onions
- 1 small red onion, thinly sliced
- 1/2 cup warm water
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 tbsp salt
For the Slaw
- 2 cups shredded red or green cabbage
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 2 tbsp vegan mayonnaise
- 1 lime juiced
For the Hot Sauce
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 3/4 cup vegan mayonnaise
- 1 tbsp agave
- squeeze of lime
Instructions
For the Hot Sauce
- Combine the smoked paprika, chili powder, and agave in a small bowl. Whisk together to form a paste, then stir in the mayonnaise and finish with the lime. Taste and adjust seasoning if desired: if it's too spicy, add a little more mayonnaise; if too sweet, add more lime; if too acidic, add more agave.
For the Slaw
- Combine the cabbage, vegan mayonnaise, lime juice, chili powder, and smoked paprika in a bowl and stir to combine. Let sit for 15 minutes while you prep/cook the rest of the ingredients so the flavors can meld together.
For the Pickled Onions
- In a large jar or small bowl, combine the apple cider vinegar, warm water, salt, sugar, and the sliced red onion and stir to combine. Let sit for at least 30 minutes for a quick pickle, or prepare ahead of time and store in the fridge. (These will keep for about a week.)
For Everything Else
- Pat tuna steak(s) dry and season generously with salt and pepper. Heat oil in a large pan over medium-high heat, then sear the tuna steaks for 2 minutes per side. They should still be raw in the middle! Set aside to cool slightly, then slice into 1/4" planks.
- If you have a gas stove, toast the tortillas over a low/medium-low open flame, flipping (carefully!) every 30 seconds, until they are lightly charred. *If you have an electric stove, toast the tortillas in the pan, flipping every 30 seconds until they are browning slightly.*
- Assemble the tacos: layer of tuna, next to a layer of slaw, avocado slice on top, pickled onion on top, sprinkle of parsley, and large dollop of sauce. Serve with lime wedges for the optional squeeze of lime juice to finish!
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