Seared Tuna Tacos with Mango Salsa
These seared tuna tacos use blackened ahi tuna, mango salsa, shredded cabbage, and spicy mayo. The tuna cooks in minutes for an easy seafood dinner.
Ingredients
Tuna Tacos
- 1 pound sushi-grade ahi tuna steaks, about 1 inch thick
- 1 tablespoon avocado oil, vegetable oil, or another neutral oil
- 2 teaspoons blackened seasoning
- 8 medium 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
- 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 kosher salt
For Serving
- 2 cups 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
Use our blackened seasoning recipe for the tuna, or your favorite store-bought blend.
Storage: Refrigerate seared tuna for up to 1 day. Store the tuna, mango salsa, spicy mayo, and tortillas separately. Enjoy leftover tuna cold in tacos or over a salad or rice the next day.
Nutrition
Calories: 540.7kcalCarbohydrates: 33.8gProtein: 30.6gTotal Fat: 31.8gSaturated Fat: 5.4gCholesterol: 54.9mgSodium: 461.1mgPotassium: 545.8mgFiber: 5gSugar: 9.1g
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