Albacore Tuna Tacos with Mango & Lime Yogurt Sauce
Albacore Tuna Tacos with Mango and Lime Yogurt
Mild albacore pairs with crunchy red cabbage, mango and a tangy yogurt sauce. This recipe cooks the fish before slicing it into warm tortillas. Prepare the toppings first so assembly is quick.
Makes: 8 small tacos, serving 4 with two tacos each. Allow about 30 minutes with thawed fish; cooking time depends on thickness.
Ingredients
Tuna
- 1 lb usable albacore tuna, divided into pieces of similar thickness
- 1 tablespoon cooking oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings and Tortillas
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced mango or pineapple
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Lime Yogurt Sauce
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon sriracha or hot sauce, or to taste
Instructions
- Make the sauce and toppings. Whisk yogurt, lime juice, honey and hot sauce. Refrigerate. Prepare cabbage, fruit and cilantro before handling raw fish; slice avocado close to assembly.
- Prepare the fish. If frozen, thaw in the refrigerator according to package directions, including any instructions about opening or removing wrapping. Pat dry and season with paprika, garlic powder, chili powder, salt and pepper.
- Cook. Heat the oil in a heavy skillet over medium-high heat. Brown the fish on both sides, then reduce the heat if needed to finish the center without scorching the spices. Check the thickest part with a thermometer and cook to 145°F internally.
- Slice. Transfer to a clean board and cut across the grain into bite-sized strips using clean utensils.
- Warm and fill. Warm the tortillas in a dry skillet until pliable. Divide cabbage, cooked tuna, fruit and avocado between the eight tortillas.
- Finish. Add yogurt sauce, cilantro and lime. Serve promptly, keeping extra sauce and toppings refrigerated.
The fish endpoint follows FoodSafety.gov cooking guidance. A fixed searing time or the color of the center cannot establish doneness for every piece.
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Variations
Use pineapple instead of mango, add pickled red onion for tang or sliced jalapeño for heat. For grilled tuna, brown over direct heat and move to a cooler area to finish if necessary, checking the same internal temperature. Assemble only what you plan to serve so the tortillas stay firm.
This recipe contains fish and milk; flour tortillas contain wheat. For a gluten-free version, choose specifically labeled tortillas, spices and sauces. Check the ingredient labels of your chosen brands.
Which Albacore Should You Order?
Frozen Albacore Tuna is available in 5 lb and 10 lb order options and ships with dry ice. This recipe uses 1 lb of usable fish; order weight does not establish a fixed number of portions.
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Fresh Whole Albacore Tuna is a different format requiring preparation before portioning. Confirm the current weight and preparation; whole-fish weight is not equivalent to usable boneless meat.
More Tuna Meal Ideas
For soy-ginger or chili-cumin seasoning and spicy mayo, try ahi tuna tacos. For formed patties, see albacore burgers.
Read the albacore guide for flavor and nutrition context, or browse the Tuna Collection.
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