Adam and I go to this restaurant called The Green Lemon (Adam calls it the Drunken’ Lime) and they have an amazing blackened ahi tuna taco with mango, cucumber, pickled onions, cilantro and avocado with sriracha aioli. I decided to replicate it so I don’t have to drive all the way to Tampa to have some tacos on the regular. They turned out awesome!
My favorite tacos are ahi tuna tacos. Actually anything with ahi tuna and some spicy flavors is my favorite. The mangos, cilantro and srirachi aioli add even more unique flavor to these tacos.
We bought frozen tuna from Publix, which was a lot less expensive than buying the tuna from the case ($30/lb for real?) and I made my own pickled onions using this quick pickled onion recipe. We always have mango in the freezer so I used that for the topping and had a cucumber from a salad the night before which adds a nice crunch to the meal.
These tacos were fun to make and fun to eat. The tuna cooks really quick and if you make the pickled onions on your own it only takes an hour to do. There was so much flavor packed into a small corn tortilla shell!
I could have eaten 10 tacos (or more!) they were so good!! I would totally pair this with a jalapeño margarita (maybe a post coming up soon?) on the side as well as some guacamole and chips.
Ahi Tuna Tacos with Sriracha Aioli
Serves:6
Ingredients
- 12 oz Ahi Tuna Steaks
- 2 Tbsp Cajun seasoning
- 1 Tbsp olive oil
- 1/2 medium cucumber, diced
- 1 medium mango, diced
- 1/2 cup pickled onions
- 1/2 cup cilantro, chopped
- 1/2 cup lite mayo
- 1 Tbsp sriracha hot sauce
- Juice of 1/2 lime
- 1 avocado, peeled and sliced
- 12 corn tortillas (or flour if you prefer)
- 12 lime wedges
Instructions
- Coat tuna with cajun seasoning
- Heat oil in large skillet over high heat and place steaks in pan when it is very hot. Cook on 1 side for 3-4 minutes, turn and cook the other side for another 3-4 minutes.
- Slice the tuna in 1/2 inch width strips about 1-2 inches long
- In order to make the sriracha aioli: mix together mayo, sriracha and juice of 1/2 of a lime in a small bowl
- Lay out your corn tortillas on plates and top evenly with tuna, cucumber, mango, pickled onions and cilantro
- Top with slices of avocado, lime wedges and drizzle with sriracha aioli