Ahi Tuna Tacos with Cabbage, Avocado & Spicy Mayo
Ahi Tuna Tacos with Cabbage, Avocado and Spicy Mayo
These tacos pair cooked tuna with crisp cabbage, creamy avocado and lime. Prepare the toppings first so you can fill the warm tortillas as soon as the tuna is ready.
Use frozen ahi tuna steaks or fresh tuna steaks. Compare cuts in our Tuna collection.
Makes: 6 small tacos, serving 2–3. Allow approximately 30 minutes with thawed tuna, depending on steak thickness.
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Ingredients
- 10–12 oz tuna steaks
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tbsp neutral oil for the pan
- 6 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Cilantro, pickled onions and lime wedges, to serve
Spicy mayo
Mix 3 tbsp mayonnaise, 1–2 tsp sriracha and 1 tsp lime juice. Refrigerate while preparing the tuna. Check ingredient labels for allergens, including fish, soy, wheat, sesame and egg.
Instructions
- Season the tuna. Mix soy sauce, sesame oil, lime, ginger and garlic. Coat the tuna and marinate in the refrigerator for about 10–15 minutes while preparing the toppings.
- Cook. Remove tuna from the marinade and pat the surface dry. Discard the used marinade. Heat neutral oil in a heavy skillet over medium-high heat. Brown both sides, then reduce the heat to finish without scorching. Check for 145°F at the thickest part.
- Slice. Transfer cooked tuna to a clean plate and use clean utensils to cut it into bite-sized pieces.
- Warm the tortillas. Heat in a dry skillet until pliable; keep warm in a clean towel.
- Assemble. Add cabbage, tuna and avocado to each tortilla. Finish with spicy mayo, cilantro, onions and a squeeze of lime. Serve immediately.
For this cooked preparation, check the thickest part of the tuna with a thermometer: FoodSafety.gov recommends 145°F (63°C). Thickness and starting temperature determine cooking time; a fixed one-minute sear is not a reliable endpoint.
Grill option
Brown the tuna over direct heat, then move it to a cooler part of the grill if the center needs more cooking. Check the same internal temperature before slicing. See our tuna cooking guide for method details.
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Want a different dinner with the same cut? Try tuna pasta with olives and lemon. For frozen steaks, follow the storage and thawing guide.
Chili-Cumin Variation
For the same 10–12 oz of tuna, replace the soy-sesame marinade with 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin and a little salt and pepper. Pat the tuna dry, season, then use the same pan oil and cooking method above. Finish with lime after cooking. Add thinly sliced red onion or jalapeño with the cabbage and avocado.
For a fruit topping and yogurt sauce, try albacore tuna tacos. For another handheld meal, see ahi tuna lettuce wraps.
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