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From The Galley: Tuna Tacos
2 tuna steaks
1 tablespoon chopped or grated ginger
¼ cup soy sauce
½ tablespoon minced jalapeno
1 teaspoon kosher salt
2 cups shredded green cabbage
½ teaspoon kosher salt
Juice and zest of one lime
1 avocado, sliced
Sesame seeds for garnish
6-8 corn tortillas
Canola oil (if you're frying the tortillas)
SPICY MAYO SAUCE
¼ cup low-fat mayonnaise
1 tablespoon Cajun mayonnaise (I used Boar's Head)
1 teaspoon hot sauce
Chop tuna steaks into half inch cubes. Mix together tuna steak cubes, ginger, soy sauce, jalapeño, and 1 teaspoon kosher salt in a bowl. Let tuna sit in fridge for 30 minutes.
Mix cabbage with kosher salt, lime juice and zest.
Mix mayo, Cajun mayo and hot sauce in a bowl.
For Fried Taco Shells: Heat canola oil in pan so that is covers the whole skillet. Put one half of the corn tortilla in the oil and hold the other half up with kitchen tongs. After 20-30 seconds, flip the tortilla so the other half is in the oil and hold the fried half up with kitchen tongs. Fry for 20-30 seconds. Once tortilla is golden and puffed lay it out teepee-style on a paper towel to cool and dry. Repeat with all tortillas.
For Baked Taco Shells: Heat the oven to 375 degrees. Warm the tortillas in the microwave for 30 seconds. Spray each tortilla with cooking spray and drape them individually over two oven racks. Cook for 7-10 minutes or until crispy.
When tortillas are cooled, fill each tortilla with a tablespoon of the spicy mayo, ½ cup green cabbage, a couple chunks tuna steaks, and a couple slices of avocado. Sprinkle with sesame seeds.
Recipe Credit & Link: