Not only are these tacos fresh and easy, but from start to finish, they require no more than 20 minutes to fashion up. Seared tuna means crisp flavor on the outside and the fish stays tender inside.
By Julia Mueller
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.
- 2 to 3 tablespoons grapeseed or canola oil
- 2 ½-pound sushi-grade ahi steaks (or one 1-pound ahi steak)
- Kosher salt and pepper
- 1 ripe mango, peeled and diced
- 1 avocado, peeled and diced
- 1 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- Juice of 1 lime
- ¼ teaspoon kosher salt (or to taste)
- Corn tortillas
- Chopped cilantro, optional
- Fresh lime
- Add all ingredients to a bowl and stir together to combine
- 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.