The other day in my Sprouts post, I mentioned that they had Ahi Tuna on sale this week. I also promised to buy and try it out and post the recipe. Well here it is!!
A few years ago, Josh and I went out on a date to an adult theater. No, not that kind of theater! Shame on you!! It was a 21 and up movie theater with a full bar and offered dinner while watching your movie. It was awesome, and they really should open one here in Nashville. Anyway, I decided to try the Ahi Tuna Tacos. At that point in my life the only tuna I knew about was canned tuna. So you can imagine my surprise when my tacos come out with this huge red thing inside them. I thought it was a tomato! Seriously! Well it wasn’t a tomato, it was the tuna. And it was so good!
Since then, I have tried many delicious fish tacos(and some not so delicious), but none have quite lived up to that first one. So I stepped out of my cooking comfort zone last night, and made my own version. I don’t mean to brag, but they were awesome. Josh loved them, and even Kate tried (and liked) the tuna. The tuna was also so easy to cook, I don’t really know what I was worried about.
First I cut the tuna into about 8 pieces. I had about a pound of the tuna.
Then, I used a little chipotle salad mix for the slaw, and added about a teaspoon of apple cider vinager to it.
Finally I warmed the tortillas in the oven at 350 for about 3-5 minutes.
I layered the fish, pico, and cabbage mix. Then I drizzled a little Marie’s Chipotle Ranch over that.
Then I sprinkled a little cheese on top. I forgot to grab one, but Avocado would have been an awesome addition!
Ahi Tuna Tacos
- 1 bag white corn tortillas
- 1 lb Ahi Tuna
- 1 carton cherry tomatoes
- 1/2 sweet onion
- 1/4 - 1/3 cup cilantro
- 1 tsp lime juice
- 1 small bowl of cabbage slaw or a salad with cabbage
- 1 tsp apple cider vinegar
- Shredded Cheese
- Marie's Creamy Chipotle Ranch
- Mexican Seasoning Mix (or you could mix a little cumin and chili powder)
- 1 tbsp Olive Oil
- 1 tbsp Butter
- Preheat your oven to 350.
- Melt the butter and warm olive oil over low heat in a skillet.
- Meanwhile in a food processor, first pulse the onion a couple of times, then add the cilantro and pulse again.
- Finally pour in the carton of tomatoes and turn food processor on until everything is finely chopped. Stir.
- Pour in the lime juice.
- Salt and Pepper to taste. Set aside.
- Mix about a (cereal bowl) of the slaw mixture with the apple cider vinegar. Set aside.
- Coat the fish in a little salt and Mexican Seasoning Mix.
- Cook in skillet on medium-high heat for about 1 1/2 minutes per side.
- Put your tortillas on a cookie sheet and warm in oven for about 3-5 minutes.
- Finally layer fish, pico, slaw mix, chipotle ranch, cheese, and optional Avocado or Jalapenos.