Sashimi Tuna Taco Recipe
Make Sashimi Tuna Taco Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna & Marinade
Slaw & Salsa
Taco Shells & Garnish
Method
Tuna & Marinade
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew. Cut into 1/4-inch dice (or thin 1/8–1/4-inch slices if preferring sashimi-style slices). Place tuna in a medium bowl.
- 2
Make marinade
In a small bowl whisk together soy sauce, sesame oil, rice vinegar, lime juice, honey, grated ginger, and minced garlic until combined.
- 3
Pour about half of the marinade over the tuna and gently toss to coat, reserving the remaining marinade for drizzling. Sprinkle the toasted sesame seeds and sliced scallions over the tuna and gently fold. Let sit 5–10 minutes in the refrigerator to lightly marinate (do not marinate for more than 15 minutes to preserve sashimi texture).
Slaw & Salsa
- 4
Assemble slaw
In a bowl combine shredded red cabbage, green cabbage, and julienned carrot. Add chopped cilantro and minced red onion.
- 5
Whisk together mayonnaise, sour cream (or yogurt), lime juice, Sriracha (if using), and a pinch of salt and pepper. Toss the dressing with the cabbage mixture until evenly coated. Taste and adjust lime, salt, or Sriracha. Keep chilled until assembly.
- 6
Make avocado-mango salsa
Gently fold diced avocado, diced mango (if using), and minced jalapeño into a small bowl; season with a squeeze of lime and a pinch of salt. Cover and refrigerate until ready to use. Combine timing so avocado stays fresh (add salsa just before assembling tacos if prepping in advance).
Taco Shells & Assembly
- 7
Warm tortillas
Heat a heavy skillet over medium-high heat. Lightly brush each tortilla with a bit of vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm while assembling.
- 8
Assemble tacos
Place 1–2 tablespoons of the slaw in the center of each warm tortilla. Top with 2 ounces (about 1/4 cup) of marinated tuna (diced or sliced) per taco. Spoon 1 tablespoon of avocado–mango salsa on top of the tuna. Drizzle a little of the reserved marinade over each taco (optional, for extra flavor).
- 9
Finish with microgreens or a few cilantro leaves, a light pinch of flaky sea salt, and a grind of black pepper. Serve immediately with lime wedges for squeezing.