These seared tuna tacos are made with quickly seared ahi tuna, warm tortillas, mango salsa, shredded lettuce, and spicy mayo. They are easy enough for a weeknight dinner and special enough to serve when friends come over.
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- Sear ahi tuna for less than a minute per side so the center stays pink.
- Fill warm tortillas with tuna, mango salsa, lettuce or cabbage, and spicy mayo.
- Use blackened seasoning for a quick, flavorful crust.
- Make the mango salsa and spicy mayo ahead, then cook the tuna right before serving.
These seared tuna tacos bring together Cajun-style blackened seasoning, Japanese-style spicy mayo, fresh ahi tuna, and sweet South Florida mango.
The smoky crust, cool creamy sauce, and fresh fruit make a really good mix of flavors.
It is mango season here in South Florida, and we are picking them right from the trees. The ripe mango is especially good with warm seared tuna and a little heat from the spicy mayo.
Ingredients
See the recipe card below for the full ingredient list and amounts.
Tuna Tacos
- Sushi-grade ahi or yellowfin tuna steaks, about 1 inch thick
- Avocado oil, vegetable oil, or another neutral oil
- Homemade blackened seasoning
- Small corn or flour tortillas
Spicy Mayo
- Mayonnaise, such as Hellmann's or Kewpie
- Sriracha
- Lime juice or lemon juice
- Pinch of sugar and a few drops of rice vinegar, only if using regular mayonnaise instead of Kewpie
Mango Salsa
- Ripe mango, peeled and diced
- Red onion
- Chopped cilantro or parsley
- Diced jalapeño, with the white veins and seeds removed
- Zest and juice of regular lime or Key lime
- Kosher salt
For Serving
- Shredded lettuce or cabbage
- Lime wedges
- Chopped cilantro, parsley, or sliced green onion, for garnish
How to Make Blackened Tuna Tacos
Spicy Mayo: In a small bowl, stir together the mayonnaise, sriracha, and lime juice. If using regular mayonnaise instead of Kewpie, add a small pinch of sugar and a few drops of rice vinegar. Taste and adjust the heat as needed.
Make the Mango Salsa: In a medium bowl, stir together the mango, red onion, jalapeño, cilantro or parsley, lime zest and juice, and a pinch of salt. Set aside while you prepare the tuna.
Sear the Tuna: Pat the tuna dry with paper towels and sprinkle lightly with blackened seasoning.
Heat a heavy skillet over medium-high heat until very hot. Add the oil.
Place the tuna steaks in the pan and sear for about 30 to 45 seconds per side for a rare center. If the tuna steaks are very thick, sear the edges for a few seconds too.
Transfer the tuna to a plate and let it rest for 1 to 2 minutes. Let the tuna cool for about 10 minutes, then wrap it tightly in plastic wrap and refrigerate for 30 minutes. Chilling the tuna makes it easier to slice cleanly for the tacos.
Slice the chilled tuna across the grain into half-inch slices.
For make-ahead tacos, refrigerate the wrapped tuna for up to 1 day. Keep it chilled until ready to assemble the tacos.
Warm the Tortillas: Warm the tortillas in a dry skillet for about 20 seconds per side, or wrap them in foil and warm them in a low oven.
Assemble the Tacos: Fill each tortilla with shredded lettuce or cabbage. Add sliced seared tuna, spoon over the mango salsa, and drizzle with spicy mayo.
Finish with chopped herbs, green onion, or extra lime juice. Serve right away.
Taco Toppings and Mango Salsa Add-Ins
For crunch, add shredded cabbage, lettuce, diced cucumber, or red bell pepper. Diced jalapeño adds heat, while sliced avocado makes the tacos a little richer. Chopped tomatoes work well too, especially if you want the mango salsa to feel more like a classic fresh salsa.
Use cilantro or parsley, depending on your preference.
For the sauce, use spicy mayo, taco sauce, or swap in sour cream or Greek yogurt in place of mayonnaise for a lighter topping.
You can also mix a pinch of blackened seasoning to the mango salsa.
Serving Suggestions
These tacos make a great appetizer or can easily be an entree.
Serve with tortilla chips, guacamole, cucumber salad, or a simple green salad.
Storage and Leftovers
Seared tuna can be refrigerated for up to 1 day for cold tuna tacos or salads.
Store the tuna, mango salsa, spicy mayo, and tortillas separate. Leftover tuna is good cold over salad greens or rice the next day.
FAQ
Ahi tuna, also called yellowfin tuna, is the best choice for seared tuna tacos. It has a firm texture and stays tender when quickly seared.
For rare tuna, sear a thick steak for about 30 to 45 seconds per side in a very hot skillet. The exact time depends on the thickness of the tuna and how hot your pan is.
Yes. Blackened seasoning is usually a blend of paprika, garlic powder, onion powder, black pepper, cayenne, and dried herbs. It gives ahi tuna a dark, seasoned crust and works well with sweet mango salsa, lime, and spicy mayo.
Yes. Use parsley instead, or leave the herbs out. You can also add diced jalapeño, red bell pepper, tomatoes, cucumber, or extra lime juice based on what you have.
Seared Tuna Tacos with Mango Salsa
Ingredients
Tuna Tacos
- 12 ounces sushi-grade ahi tuna steaks, about 1 inch thick
- 1 tablespoon avocado oil, vegetable oil, or another neutral oil
- 2 teaspoons blackened seasoning
- 6 small corn or flour tortillas
Spicy Mayo
- ½ cup mayonnaise, such as Hellmann's or Kewpie Japanese mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice or lemon juice
- Small pinch of sugar and a few drops of rice vinegar only if using regular mayonnaise instead of Kewpie
Mango Salsa
- 1 large ripe mango, peeled and diced
- ¼ cup diced red onion
- 2 tablespoons chopped cilantro or parsley
- 2 tablespoons diced jalapeño, white veins and seeds removed
- juice and zest of 1 lime or 2 key limes
- Pinch of kosher salt
For Serving
- 1 cup shredded lettuce or shredded cabbage
- lime wedges
- chopped cilantro, parsley, or sliced green onion, for garnish
Instructions
- Make the spicy mayo: In a small bowl, stir together the mayonnaise, sriracha, and lime juice. If using regular mayonnaise instead of Kewpie, add a small pinch of sugar and a few drops of rice vinegar. Taste and adjust the heat as needed.
- Make the mango salsa: In a medium bowl, stir together the mango, red onion, jalapeño, cilantro or parsley, lime zest and juice, and salt. Set aside.
- Sear the tuna: Pat the tuna dry with paper towels and sprinkle blackened seasoning over it. Heat a heavy skillet over medium-high heat until very hot. Add the oil.
- Place the tuna steaks in the skillet and sear for 30 to 45 seconds per side for a rare center.
- Transfer the tuna to a plate and let it rest for 1 to 2 minutes. Let the tuna cool for about 10 minutes, then wrap it tightly in plastic wrap and refrigerate for 30 minutes.
- Slice the chilled tuna across the grain into half-inch slices.
- Warm the tortillas: Warm the tortillas in a dry skillet for about 20 seconds per side, or wrap in foil and warm in a low oven.
- Assemble the tacos: Fill each tortilla with shredded lettuce or cabbage. Add sliced tuna, mango salsa, and spicy mayo. Garnish with herbs, green onion, and lime wedges. Serve right away.
Notes
Nutrition
More Fish Taco Recipes
Looking for more easy seafood tacos? Try one of these favorite fish and shrimp taco recipes next.
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