These delicious ahi tuna tacos combine seared ahi tuna with tangy cilantro lime slaw and smoky chipotle crema. Ready in just 30 minutes, they’re your ticket to restaurant-quality fish tacos at home!
As a fish taco fan who also loves a good tuna steak, I’ve got a new fusion spin for you: ahi tuna tacos! Turns out, meaty tuna steak is the ideal filling for a taco!
These tacos hit every flavor note—the meaty, perfectly seared tuna contrasts beautifully with cool, crunchy slaw, while the chipotle crema adds just enough heat and richness. My family absolutely gobbles these down (and they’re notoriously picky about seafood!).
Ingredients in these tuna tacos
Ahi tuna tacos are a spin on fish tacos, which were invented in the 1950s in Mexico’s Baja California peninsula and went on to become popular in America in the 1980’s. This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:
Selecting sushi-grade tuna steak
Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steak.
Look for “sushi-grade” or “sashimi-grade” labels. While there’s no official regulation for these terms, they indicate the fish is fresh enough to eat raw and has been handled with extra care. The flesh should be deep red (not brown) with a firm texture.
Check your local fish counter first. Many grocery stores now carry sushi-grade tuna. Don’t be shy about asking when it came in—fresher is always better. If they don’t have it, ask if they can order it for you.
Frozen can be fantastic. Flash-frozen tuna is often fresher than “fresh” because it’s frozen immediately after catching. Just thaw overnight in the refrigerator.
Tips for cooking tuna steak
Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:
- Let your tuna come to room temperature first. This is the most important tip I can share! I take it out 20-30 minutes before cooking—just enough time to make the slaw and sauce.
- Use a food thermometer to assess temperature (130°F). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Rest for 2 minutes. This helps it to set and become easier to cut.
A cilantro lime slaw that steals the show
A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping.
Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture. If you’ve got leftover cilantro lime slaw, you can eat it as a side dish for the tacos.
Sauce options for every taste
These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:
- Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
- Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
- Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)
Tuna Tacos with Cilantro Lime Slaw
These delicious ahi tuna tacos combine seared ahi tuna with tangy cilantro lime slaw and smoky chipotle crema. Ready in just 30 minutes, they’re your ticket to restaurant-quality fish tacos at home!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 (8 tacos) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Gluten Free
For the cilantro lime slaw
- 14 ounce bag coleslaw mix (7 cups)
- 2 cups shredded red cabbage
- ¾ cup chopped cilantro, plus more for serving
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 4 tablespoons lime juice
- 1 tablespoon maple syrup
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
For the tuna tacos
- Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
- Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
- Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
- Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately.
Notes
*Frozen is okay, just thaw in the refrigerator before serving.
Other tuna recipes you might enjoy
Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:
