Ahi tuna tacos blackened and seared to perfection, then topped with a zippy jalepeno avocado salsa and cotija cheese.
Happy Taco Tuesday! This isn’t the first time I’ve talked about my love and adoration of The Taco. And it probably won’t be my last. In fact, I know it won’t, because I have two other taco recipes planned for this summer besides this one. Tacos are just so good! There are so many variations, you can hardly tire of them. Just make a different kind of taco ;).
Case in point…
Last week I made one of my favorite taco creations, Korean BBQ Street Tacos, for a girls night. They’re filled with beef bulgogi, sticky rice, kimchi, and yum yum sauce, and they are entirely different than these ahi tuna tacos. Ahi tuna tacos pack some heat, thanks to the cayenne pepper in the blackening seasoning, and a good amount of jalepenos. The heat is balanced out by plenty of avocado chunks and cotija cheese. They are super fresh, quick, and really healthy, filled with tons of healthy fat and lots of protein.
What is Ahi Tuna?
Glad you asked. You’ve more than likely seen it on a menu, but (speaking to my Midwest roots here) there’s a smaller chance you’ve cooked with it. Ahi tuna is just a species of tuna, also known as the yellowfin tuna. When you buy them at the meat counter, they are probably called “Yellowfin Tuna Steaks.”
Ahi tuna is best served seared on the outside, and raw in the middle. Keep this in mind when you are shopping for ahi tuna as you want the freshest “sushi grade” tuna available.
- Step 1- Make your jalepeno avocado salsa first so that your tuna stays fresh and it’s ready to go.
- Step 2- Make your blackening seasoning and cover your tuna steak with it. I make mine hot with a good amount of cayenne pepper. If you’re nervous about the heat, just tone it down.
- Step 3- Sear your tuna steaks in a large skillet for about 45 seconds on each side and about 5 seconds on the edges.
- Step 4- Slice your ahi tuna and assemble on a warm corn tortilla with a goob amount of salsa and a sprinkle or crumbly cotija cheese.
- 2 tbsp olive oil
- 2 avocados
- 1½ large jalepenos
- ½ small red onion
- Juice of 2 limes
- 1 tbsp fresh chopped cilantro (plus more for plating)
- 1 tbsp paprika
- ¼ tsp cayenne (1/4 tsp is spicy, can adjust if you want less hot)
- ½ tsp garlic powder
- ½ tsp thyme
- ½ tsp salt + pepper
- .75-1 lb yellowfin tuna steak
- sprinkle of cotija cheese
- corn toritllas
- First put a skillet on the burner at medium high heat with olive oil.
- Then begin making your salsa. Dice your avocados into large chunks and add to a bowl. Slice your jalepenos in half lengthwise, remove the membrane and most or all of the seeds (depending on how hot you want it), and add to the bowl. Dice your red onion and add to the mix with the lime juice and cilantro. Stir together and set aside.
- Combine your paprika, cayenne, garlic powder, thyme, salt, and pepper in a small bowl. Rub on all parts of your tuna steak, making sure the whole thing is covered.
- Place your seasoned tuna steak in the hot skillet, and sear on both sides for 45 seconds. Before removing from the pan, turn it on its edge and cook for about 5 seconds, repeating until all outside parts of the steak have been seared.
- Move your steak to a cutting board, and slice into strips.
- Assemble taco with by placing a few slices of ahi tuna onto a warm tortilla and topping with a generous amount of salsa, cotija cheese and extra cilantro.
SHOP THE ITEMS USED TO MAKE TODAY’S RECIPE (AFFILIATE LINKS):