Ahi Tuna Tacos


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 sprinkled salt and Mexican Seasoning on all sides of the fish. Then I cooked it in melted butter and olive oil for about 1 1/2 minutes on each side. (That will be rare and the middle will still be a reddish pink, it’s ok!)
Next, I made my homemade pico/salsa.


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!

Here is the recipe:

Ahi Tuna Tacos

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  • 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
  • Salt
  • Pepper
  • Mexican Seasoning Mix (or you could mix a little cumin and chili powder)
  • 1 tbsp Olive Oil
  • 1 tbsp Butter

  1. Preheat your oven to 350.
  2. Melt the butter and warm olive oil over low heat in a skillet.
  3. Meanwhile in a food processor, first pulse the onion a couple of times, then add the cilantro and pulse again.
  4. Finally pour in the carton of tomatoes and turn food processor on until everything is finely chopped. Stir.
  5. Pour in the lime juice.
  6. Salt and Pepper to taste. Set aside.
  7. Mix about a (cereal bowl) of the slaw mixture with the apple cider vinegar. Set aside.
  8. Coat the fish in a little salt and Mexican Seasoning Mix.
  9. Cook in skillet on medium-high heat for about 1 1/2 minutes per side.
  10. Put your tortillas on a cookie sheet and warm in oven for about 3-5 minutes.
  11. Finally layer fish, pico, slaw mix, chipotle ranch, cheese, and optional Avocado or Jalapenos.


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