Seared Ahi Tacos with Mango Avocado Salsa make a mighty fine meal. Not only are these tacos fresh and easy, but from start to finish, they require no more than 20 minutes to fashion up. Searing ahi is the best way to eat ahi in my opinion. You get the flavor crisp on the outside and the fish stays tender. I find cooking ahi through can be a bit tricky. It’s lean, which means there is little fat to keep it moist, resulting in a firmer fish when fully cooked.
Mango avocado salsa is a staple in my heart and home. It happens weekly, typically on girl’s night. So, this salsa. It’s a real flavor-maker. When I’m lazy, it’s feeding time, and/or there’s wine in my glass, you can bet this mango avocado salsa is what’s sealing the meal deal together. As in, we’re eating salsa on spring greens. And that is all.
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Seared Ahi Tacos with Mango Avocado Salsa
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Quick, fresh, and flavorful, these ahi tacos are ready in under 20 minutes. Crisp-seared tuna pairs perfectly with sweet mango salsa.
Ingredients
- 2-3 tbsp grapeseed or canola oil
- 2.5 lbs (1134 g) sushi-grade ahi steaks
- Kosher salt and pepper
- 1 ripe mango, peeled and diced
- 1 avocado, peeled and diced
- 1 cup (237 ml) red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 lime, juiced
- 0.25 tsp kosher salt
- Corn tortillas
- Chopped cilantro
- Fresh lime
Instructions
- To Prepare the Salsa
- Add all ingredients to a bowl and stir together to combine
- To Sear the Ahi
- In a medium-sized cast iron skillet (or regular skillet), heat the oil to medium-high.
- Sprinkle the ahi steaks with kosher salt and pepper on both sides.
- Carefully place the ahi steaks on the skillet and sear until crispy and the ahi is cooked about ¼” inch up the steak. Repeat for the other side.
- Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks.
- Heat the corn tortillas in the cast iron skillet.
- Place them on a plate and load them up with desired amount of ahi and mango avocado salsa
Notes
- For best results, use sushi-grade ahi tuna to ensure optimal quality and safety.
- If mango is out of season, you can substitute with another ripe fruit like peach or pineapple.
- To prevent the ahi from overcooking, ensure your skillet is hot and sear the tuna for a short time on each side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How do I get a good sear on ahi tuna for tacos without overcooking it?
Pat the tuna completely dry, season it, and sear it in a very hot, lightly oiled pan for about 60-90 seconds per side. The center should remain pink and raw for the best texture.
Can I make the mango avocado salsa ahead of time?
You can dice the mango and mix in the other ingredients up to a few hours ahead, but add the avocado right before serving to prevent it from browning and turning soft.
What tortillas work best with seared ahi tacos?
Small corn tortillas are traditional and hold up to the salsa without going soggy as quickly as flour. Warm them directly over a gas flame or in a dry skillet for 30 seconds per side.
