Introduction

Blackened Seared Ahi Tuna Tacos offer a vibrant fusion of bold spices and fresh flavors. Perfectly seared tuna meets a zesty cumin lime coleslaw, all wrapped in warm flour tortillas for a stunning and delicious meal.

Three grilled meat tacos are placed side by side on a white plate, each taco wrapped in a soft, lightly charred tortilla. The first layer inside each taco is chunky grilled meat with a dark, smoky crust. On top of the meat is a thick layer of creamy coleslaw with shredded white and purple cabbage and thin carrot strips, mixed with a pale dressing. Bright green sliced scallions are sprinkled over the top, adding a fresh pop of color. Behind the tacos, there is a small white bowl filled with yellow lemon wedges. The plate is set on a white marbled surface, and a few green onion pieces are scattered around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Ahi tuna steaks
1 tablespoon vegetable oil for pan
6 flour tortillas, warmed
Blackened Spice:

2 tablespoons sweet paprika
1 tablespoon chili powder
1 teaspoon kosher salt
⅛ teaspoon cayenne pepper (use ¼ teaspoon for extra spice)

Cumin Lime Coleslaw:

8-10 oz mixed green and purple cabbage (bagged shredded cabbage works great)
1 lime
1 teaspoon cumin, plus more to taste
2 tablespoons chopped fresh cilantro
¼ cup green onions, thinly sliced
2 tablespoons sour cream (or Greek yogurt for a healthier option)
2 tablespoons mayonnaise
Kosher salt and pepper, about ½ teaspoon each

Instructions

Step 1: Warm the tortillas by wrapping them tightly in aluminum foil and placing them in a preheated oven at 270°F (130°C) until warm.
Step 2: Prepare the cumin lime coleslaw by combining mayonnaise, sour cream, cumin, cilantro, and green onions in a large bowl.
Step 3: Add the shredded cabbage to the bowl, then squeeze fresh lime juice over the mixture. Season with salt and pepper, and mix well. Let it sit to allow flavors to meld and cabbage to soften slightly.
Step 4: Mix the blackened spice ingredients—sweet paprika, chili powder, kosher salt, and cayenne pepper—in a small bowl.
Step 5: Heat a large, flat-bottom pan over medium-high heat and add vegetable oil.
Step 6: Pat the tuna steaks dry with paper towels. Press each steak into the blackened seasoning, coating all sides thoroughly.
Step 7: Place the tuna steaks in the hot pan. Cook for 1-2 minutes on the first side, then flip and cook for an additional 1 minute. This will result in rare to medium rare tuna.
Step 8: Remove the tuna from the pan. Serve whole or slice into thin strips and assemble in the warmed tortillas topped with the cumin lime coleslaw.

Tips & Variations

For extra spice, increase the cayenne pepper in the blackened seasoning to ¼ teaspoon.
Using Greek yogurt instead of sour cream makes the coleslaw lighter and adds extra protein.
Try adding avocado slices or pickled jalapeños for an added layer of flavor and texture.
Ensure the tuna steaks are very dry before seasoning to get a better sear and crust.

Storage

Store leftover tuna and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the tuna gently in a pan over low heat or enjoy cold for best texture. The tortillas can be wrapped in foil and warmed again before serving.

How to Serve

Three tacos lie side by side on a round white plate over a white marbled surface. Each taco has a soft, light brown tortilla with subtle grill marks, folded to hold the fillings. The base layer in each taco is chunks of grilled meat with a charred, dark brown exterior and juicy inside. Above the meat is a creamy, colorful slaw made of shredded white, purple, and orange vegetables, likely cabbage and carrots, with a smooth dressing that lightly coats the slaw. Bright green chopped scallions are sprinkled on top, adding a fresh contrast. In the background, there is a small white bowl filled with lemon wedges and another white bowl containing extra slaw. A woman's hand is partially seen holding the plate from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute ahi tuna with other firm, sushi-grade fish like yellowfin tuna or even swordfish for a similar result.

How spicy are these tacos?

The spice level is moderate, but you can adjust the cayenne pepper amount to make the blackened seasoning more or less spicy according to your preference.