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Tuna Tacos

Tuesday Tuna Tacos (and Wednesday, and Thursday, and Friday…)

This recipe uses Yellowfin Tuna Fillets with Jalapeño in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More
  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook Time: 15 mins

Ingredients

Cilantro Lime Slaw:

  • 1 ripe avocado chopped
  • ¾ cup Greek yogurt 
  • ½ cup chopped fresh cilantro 
  • 1 lime juiced
  • ½ tsp cumin 
  • 1 package of coleslaw mix
  • 3 scallions thinly sliced
  • ½ jalapeno thinly sliced
  • Salt and pepper 

 

Tacos:

  • 2 jars of Tonnino Yellow Fin Jalapeno Tuna, drained 
  • 1/4 package of favorite taco spice mix or 2 TB blacken spice mix
  • 2TB Olive Oil 
  • 1 package of flour or corn tortillas, taco size 
  • 1 ripe avocado sliced 
  • 1 lime sliced 

 

Spicy Sauce

  • 2 TB Sriracha
  • 1/3 cup of Mayonnaise 
  • 1 TB Maple Syrup 
  • Salt and pepper

Directions

For Coleslaw

  • In a large bowl mix Greek yogurt, lime juice, cumin together
  • Mix remaining ingredients together, season with salt and pepper to taste and set aside. 

 

For Sauce

  • Mix all ingredients together, season with salt and pepper if needed and set aside. If sauce is thick add one tsp of water at a time until the perfect constancy 

 

For Tacos 

  •  Mix Olive Oil, ½ of squeezed lime and taco spice mix together 
  • Add tuna and lightly toss together trying to keep tuna in large pieces 
  • Warm tortillas in a dry cast iron skillet on medium heat for about 30 seconds each side 
  • Fill warmed tortilla with pieces of tuna, slaw and top with additional sliced avocado, fresh cilantro, lime wedges and drizzle of spicy sauce

Storage Instructions

Sauce can be made a day ahead of time and stored in the refrigerator 

Tasting Notes

Creamy, Bright and Fresh