I made my first batch of tacos marinated in sesame soy, and to try something new I did the second batch with cajun seasoning, and I couldn’t choose which one I liked better… So here is a recipe for both!
The tacos taste delicious made either way with the main toppings added (quick pickled red cabbage, pico de gallo, avocado, and jalepeño crema). The only difference is that I added some furikake to the sesame soy tuna tacos. The jalepeño crema is amazing – it’s tangy, has a kick, and is so deliciously creamy. I choose to use the full fat Greek yogurt for this recipe, which gives it a creamier texture. You can use a lighter one as well, but I find that is sometimes is too watery.
I skipped the jalepeño in the pico de gallo since it was also in the crema, but if you like the heat, definitely add some into there as well!
The pickled cabbage is so easy to make and adds such a nice crunch to the tacos. You can make a larger batch too, it stays well refrigerated for 2-3 weeks! And is a great addition on top of any other kind of taco, rice bowls, salads, etc. You can loosely measure the vinegar as well, you just want to have enough to coat the red cabbage.
Seared Tuna Tacos
- 6-8 small taco shells (I used corn tortillas, but flour ones would taste great as well)
- 1 sashimi grade ahi tuna steak
- 2 tbsp cajun spice mix
Sesame Soy Tuna
- 3 tbsp soy or tamari
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1 tbsp mirin
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup white onion, chopped
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- 1/4 red cabbage, mandolined or thinly sliced
- 1/4 cup rice wine vinegar
- 1 tsp salt
- 1 tsp sugar (optional)
- 1 avocado
- 1 tsp furikake (if making sesame soy tuna)
- 1-2 jalepeños (seeded for less spicy)
- 1/2 cup Greek yogurt
- 1/2 lime, juiced and zested
- 1-2 cloves garlic, minced or grated
- 1/4 cup cilantro (optional)
- salt and pepper to taste
- lime wedges, for serving
Sesame Soy Tuna
- Mix all ingredients in a small bowl, and transfer to a small resealable ziplock bag. Add tuna and place in fridge for about 20-30 minutes. Once ready, heat non stick pan over high heat. Wait until the pan is hot, and add a little sesame oil. Sear about 1-2 minutes per side and immediately remove off of heat.
- Place tuna on a small plate and sprinkle the seasoning on all sides, patting in the spices as you go. Heat non stick pan over high heat. Wait until the pan is hot, and add a little butter or oil. Sear about 1-2 minutes per side and immediately remove off of heat.
- For the pico de gallo, chop up cherry tomatoes, onion and cilantro and place in bowl. Add lime juice and mix through. Wait until closer to serving to add salt to taste.
- For the pickled cabbage, mandolin or thinly slice red cabbage. Add to a resealable zip lock bag or a jar, with the rice wine vinegar, salt, and sugar. Refrigerate and let sit for at least 15 minutes.
- Either slice or smash avocado, and squeeze a bit of lime on top. Set aside.
- Char jalepeño over medium high heat on a cast iron pan or on the grill, until softened. Let cool.Add all ingredients for the crema into a processor or a bowl if using a hand blender. Blend until smooth. Add more salt or Greek yogurt if too spicy, and more jalepeño if not spicy enough!
- Slice the tuna and place on a plate. Get taco shell, and fill with pickled cabbage, tuna, pico de gallo, avocado, and drizzle with the jalepeño crema. Serve with lime wedges. If making with soy sesame tacos, sprinkle furikake on top.