Seared Ahi Tuna Taco with Avocado Salsa

I was searching online for another fish recipe and found this ahi taco recipe. We’re kind of picky about the fish recipes we try and i guess you can’t really go wrong with tacos, so this makes it an easy one to try. We both thought this was really good.



Seared Ahi Tuna Taco with Avocado Salsa

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 tablespoon freshly ground black pepper

1/2 teaspoon ground coriander

12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks

1/2 tablespoon olive oil

8 taco shells (available in most grocery stores)

2 limes, halved

Avocado Salsa, recipe follows

In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna.

Preheat oven to 350 degrees F for the taco shells.

Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.

Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).

While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.

Avocado Salsa:

2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-inch cubes

2 medium tomatoes, diced into 1/4-inch cubes

1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring

1/4 cup diced red onion

3 tablespoons freshly squeezed lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.