– It uses simple pantry ingredients – It's quick and easy to make – It's so easy to make!
– Ahi Tuna Steaks – Oil – Corn Tortillas Ponzu Sauce / Marinade – Coconut Aminos – Orange Juice – Honey – Sriracha – Sesame Seeds Simple Cabbage-Carrot Slaw – Red Cabbage – Shredded Carrots – Water – White Wine Vinegar – Salt – Red Pepper Flakes
Place the tuna steaks inside a bag filled with the half of the marinade. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
The place tuna steaks into a hot cast iron skillet and sear for 1 minute on each side. Allow to sit for 5-minutes.
While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side.
Add a handful of the cabbage-carrot slaw to each corn tortilla. Add 1-2 slices of seared ahi tuna to each taco. Top with extra ponzu sauce.