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Featured image of a plate of ahi tuna tacos on top of a cabbage slaw.
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5 from 2 votes

Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw

Perfectly seared ahi tuna sitting atop a light and crunchy cabbage carrot slaw. Drizzle a homemade ponzu sauce for extra zest. A quick and easy fish taco packing delicious flavor! Naturally gluten-free, lighter, healthier tacos for any time of year.
Prep Time10 mins
Cook Time5 mins
Marinating Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Japanese
Keyword: ahi tuna, fish tacos, tacos, tuna
Servings: 4 Servings
Calories: 339kcal
Author: Elise Shivamber

Ingredients

  • 16 OZ Ahi Tuna Steaks
  • 2 TBSP Oil of preference
  • 8 Corn Tortillas

Ponzu Sauce / Marinade

  • ½ Cup Coconut Aminos
  • ¼ Cup orange juice, freshly squeezed
  • 1 TBSP Honey
  • 1 TBSP Sriracha
  • 2 TSP Sesame Seeds

Simple Cabbage-Carrot Slaw

  • ¼ Thinly Sliced Red Cabbage (about 2 cups)
  • 1 Cup Shredded Carrots
  • ¼ Cup Water
  • ¼ Cup White Wine Vinegar
  • ¼ TSP Salt
  • ¼ TSP Red Pepper Flakes

Instructions

  • Mix together all sauce/marinade ingredients and stir together until fully combined.
  • Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. 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.
  • While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
  • When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
  • Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
  • Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
  • Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. 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 and then stack on a plate lined with paper towels or regular towel.
  • Slice the tuna steaks in ½ inch thick slices.

Build the Tacos

  • 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.

Notes

Rare: 30 seconds per side
Medium rare: 1 minute per side
Well done: 2 minutes per side

Nutrition

Calories: 339kcal | Carbohydrates: 36g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 981mg | Potassium: 434mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2550IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg