Cozy Blackened Seared Tuna Tacos Recipe
As the gentle breeze rustles through the trees, and the scent of summer lingers in the air, there’s something magical about gathering around a table filled with delicious food. These Blackened Seared Tuna Tacos are not just a meal; they evoke memories of beachside picnics and sun-soaked afternoons. The tender, flaky tuna with its smoky spices nestled within warm tortillas creates a delightful harmony that warms the heart. Perfect for an easy weeknight dinner or a gathering with friends, this recipe is sure to become a cherished favorite. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: These tacos can be whipped up in under 30 minutes, making them a perfect choice for busy weeknights or last-minute gatherings.
- Flavor-Packed: The blackened seasoning gives a vibrant kick to the tender tuna, bringing layers of flavor that dance on your taste buds.
- Healthy Option: Loaded with fresh vegetables and protein, these tacos are both nutritious and satisfying, making them a guilt-free indulgence.
- Customizable: You can easily adjust the toppings and spice levels to cater to your family’s preferences, making it a crowd-pleaser for any occasion.
- Visually Stunning: The colorful mix of cabbage, lime, and cilantro creates an eye-catching dish that’s sure to impress anyone you serve!
Gather These Simple Ingredients
- 2 Ahi tuna steaks
- 1 tbsp vegetable oil (for pan)
- 6 flour tortillas (warmed)
- 2 tbsp sweet paprika
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1/8 tsp cayenne pepper (use 1/4 tsp if you like really spicy)
- 8-10 oz of green and purple cabbage mixed (bagged shredded cabbage works great)
- 1 lime
- 1 tsp cumin (plus more to taste)
- 2 tbsp chopped fresh cilantro
- 1/4 cup green onions (thinly sliced)
- 2 tbsp sour cream (for a healthier coleslaw you can use Greek yogurt)
- 2 tbsp mayonnaise
- Kosher salt and pepper to taste (I use about 1/2 tsp of each)
Let’s Make It Together
Warm the tortillas: Begin by softly warming your flour tortillas either in a skillet for a minute or so or wrapped in a damp paper towel in the microwave. Set them aside to keep warm.
Prepare the cumin lime coleslaw: In a mixing bowl, combine the shredded cabbage, juice from the lime, cumin (starting with 1 tsp), chopped cilantro, green onions, sour cream, and mayonnaise. Mix well and season with salt and pepper to taste. Set aside to let the flavors meld.
Make the blackened seasoning: In a small bowl, mix the sweet paprika, chili powder, kosher salt, and cayenne pepper. This vibrant blend will create a stunning crust on your tuna steaks.
Sear the blackened tuna: Heat a skillet over medium-high heat and add the vegetable oil. Rub the seasoning mixture generously over both sides of the tuna steaks. Once the pan is hot, carefully place the steaks in the skillet. Sear for about 2-3 minutes per side for a medium-rare finish, or longer if you prefer it cooked through. The exterior should look beautifully charred while the inside remains tender and juicy.
Assemble your tacos: Slice the blackened tuna steak into thin strips. On each warmed tortilla, place a few strips of tuna, top with a generous spoonful of the cumin lime coleslaw, and finish with an extra squeeze of lime juice if desired.
Serve and enjoy: Gather around the table with family and friends, and enjoy the burst of flavors in these cozy tacos!
Fun Ways to Customize It
- Add Mango Salsa: For a tropical twist, top your tacos with a zesty mango salsa. The sweetness of the mango, combined with lime and cilantro, brings a refreshing element.
- Spicy Avocado Crema: Blend ripe avocados with lime juice, Greek yogurt, and jalapeños to create a creamy and zesty sauce that adds richness.
- Pickled Red Onions: The sharp tang of pickled red onions can beautifully cut through the richness of the tuna and coleslaw, adding a delightful crunch.
- Roasted Corn: For an extra layer of sweetness and texture, add some roasted corn to your tacos, which pairs wonderfully with the blackened seasoning.
Chef Emma’s Helpful Tips
- Make-Ahead Coleslaw: You can prepare the cumin lime coleslaw a few hours in advance. This will not only save time but also allow the flavors to deepen and develop.
- Tuna Storage: If you have leftover tuna, store it in an airtight container in the fridge for up to two days. Enjoy it cold or reheated in a salad or on a bed of greens!
- Slicing Tip: To achieve perfectly thin slices of tuna, use a sharp knife and slice against the grain. This will ensure each bite is tender and easy to chew.
What’s Inside – Nutrition Breakdown
- Serving Size: 2 tacos
- Calories: 320
- Carbs: 22g
- Sugar: 3g
- Fat: 18g
- Protein: 25g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead? Yes, you can prepare the coleslaw and sear the tuna in advance. Just assemble the tacos just before serving to keep everything fresh.
Can I use different ingredients? Absolutely! Feel free to swap out the cabbage for slaw mix or arugula and try different seasonings on the tuna.
How do I store leftovers? Store the leftover tuna and coleslaw in separate airtight containers in the fridge for up to two days.
How long does it last? The cooked tuna is best enjoyed within two days; however, uncooked tuna should be used by the date on the package.
A Cozy Closing Note
These Blackened Seared Tuna Tacos are not just a dish; they are a delightful way to connect with loved ones over flavorful bites and laughter. With the smoky spices and vibrant toppings, every bite is a celebration of summer and good company. Save this Blackened Seared Tuna Tacos Recipe to your Dinner Ideas board so it’s ready when you need a cozy treat!
Cozy Blackened Seared Tuna Tacos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Flavor-packed Blackened Seared Tuna Tacos with a smoky spice blend, topped with a cumin lime coleslaw, perfect for a quick weeknight dinner or gatherings.
Ingredients
- 2 Ahi tuna steaks
- 1 tbsp vegetable oil (for pan)
- 6 flour tortillas (warmed)
- 2 tbsp sweet paprika
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1/8 tsp cayenne pepper (or 1/4 tsp for more spice)
- 8–10 oz of mixed green and purple cabbage (bagged shredded works great)
- 1 lime
- 1 tsp cumin (plus more to taste)
- 2 tbsp chopped fresh cilantro
- 1/4 cup green onions (thinly sliced)
- 2 tbsp sour cream (or Greek yogurt for healthier coleslaw)
- 2 tbsp mayonnaise
- Kosher salt and pepper to taste (about 1/2 tsp of each)
Instructions
- Warm the tortillas: Begin by softly warming your flour tortillas either in a skillet for a minute or so or wrapped in a damp paper towel in the microwave. Set them aside to keep warm.
- Prepare the cumin lime coleslaw: In a mixing bowl, combine the shredded cabbage, juice from the lime, cumin (starting with 1 tsp), chopped cilantro, green onions, sour cream, and mayonnaise. Mix well and season with salt and pepper to taste. Set aside to let the flavors meld.
- Make the blackened seasoning: In a small bowl, mix the sweet paprika, chili powder, kosher salt, and cayenne pepper.
- Sear the blackened tuna: Heat a skillet over medium-high heat and add the vegetable oil. Rub the seasoning mixture generously over both sides of the tuna steaks. Once the pan is hot, carefully place the steaks in the skillet. Sear for about 2-3 minutes per side for a medium-rare finish.
- Assemble your tacos: Slice the blackened tuna steak into thin strips. On each warmed tortilla, place a few strips of tuna, top with a generous spoonful of the cumin lime coleslaw, and finish with an extra squeeze of lime juice if desired.
- Serve and enjoy: Gather around the table with family and friends, and enjoy the burst of flavors in these cozy tacos!
Notes
You can prepare the coleslaw a few hours in advance to save time. Leftover tuna can be stored in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
