"Tuna Tataki Tacos with Cilantro Lime Slaw combine seared, sesame-crusted ahi tuna with a refreshing cilantro lime slaw, wrapped in warm corn tortillas and topped with pickled ginger, sesame seeds, and red pepper flakes. These tacos offer a flavorful fusion of Asian-inspired ingredients in a Mexican taco format."
Tuna Tataki Tacos with Cilantro Lime Slaw
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Recipe Description
Tuna Tataki Tacos with Cilantro Lime Slaw is a refreshing and vibrant fusion of flavors, textures, and colors. These tacos combine the boldness of seared ahi tuna with the freshness of a creamy cilantro lime slaw, bringing together classic Asian-inspired ingredients in a Mexican format. The result is a unique, light, and delicious dish that can be enjoyed for lunch, dinner, or a sophisticated appetizer.
The star of these tacos is the ahi tuna, a premium, sushi-grade fish known for its tender, melt-in-your-mouth texture. The tuna is prepared using the tataki technique, where the fish is quickly seared on the outside while leaving the center rare, preserving its natural flavor and freshness. Marinated in a flavorful mixture of soy sauce, sesame oil, rice vinegar, garlic, and ginger, the tuna absorbs bold, savory, and umami-rich notes that complement the creamy and tangy slaw. The tuna is then coated with black and white sesame seeds, adding a delightful crunch and nutty flavor to every bite.
The cilantro lime slaw adds a refreshing contrast to the rich, seared tuna tataki. Made with thinly sliced green cabbage, finely chopped onions, and fresh cilantro, the slaw is dressed in a tangy and slightly spicy dressing made from mayonnaise, lime juice, and sriracha. The lime juice provides a bright, citrusy kick, while the sriracha adds just enough heat to balance the creaminess of the mayonnaise. This slaw not only brings crunch and texture but also enhances the overall flavor profile of the tacos, creating a harmonious balance of richness, acidity, and spice.
Warm corn tortillas form the perfect base for the tuna and slaw. The tacos are garnished with pickled ginger, a sprinkle of red pepper flakes, and sesame seeds. Finally, a wedge of lime adds a final touch of brightness, allowing each bite to be customized to your taste.
These Tuna Tataki Tacos offer a light and healthy alternative to traditional tacos, with the ahi tuna providing a rich source of lean protein and omega-3 fatty acids. The combination of fresh ingredients and vibrant flavors makes this dish perfect for warm weather or when you’re craving something refreshing yet flavorful.
Whether entertaining guests or looking for a quick yet elegant meal, Tuna Tataki Tacos with Cilantro Lime Slaw are sure to impress. They’re a perfect example of how global flavors can come together in a fun, modern twist on a classic dish. From the tuna’s bold flavors to the slaw’s refreshing crunch, these tacos are a flavor-packed experience that will leave everyone asking for more.
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- Recipe Card
Prep time: 30mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
For the Tuna Tataki:
- 1 pound ahi tuna
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 2 cloves of minced garlic
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2 tablespoons vegetable oil
ingredients
For the Slaw:
- 2 cups thinly sliced green cabbage
- 1 small finely chopped onion
- 1/4 cup cilantro leaves
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sriracha
- to taste salt and ground black pepper
ingredients
For the Tacos:
- 8 corn tortillas
- for garnish pickled ginger
- for garnish red pepper flakes
- for garnish sesame seeds
- lime wedges
Method
Step 1
Marinate the Tuna: Whisk together soy sauce, sesame oil, rice vinegar, garlic, and ginger in a small bowl. Add the ahi tuna and marinate for 20-30 minutes.
Step 2
Coat and Sear the Tuna: Remove the tuna from the marinade and pat it dry. Mix the black and white sesame seeds and coat both sides of the tuna. Heat a skillet over medium-high heat. Once hot, add the vegetable oil and sear the tuna for 30-45 seconds per side, or until a light crust forms while keeping the center rare. Let the tuna rest for a couple of minutes before slicing.
Step 3
Prepare the Slaw: Combine the green cabbage, onion, and cilantro leaves. Mix the mayonnaise, lime juice, sriracha, salt, and ground black pepper. Toss the cabbage mixture with the dressing until it’s well-coated.
Step 4
Assemble the Tacos: Warm the corn tortillas in a skillet. Place a generous amount of slaw on each tortilla, top with slices of the seared tuna, and garnish with pickled ginger, red pepper flakes, and sesame seeds. Serve with lime wedges for an extra squeeze of citrus.