Tuna Bonita Tacos Recipe
Seared Sushi-Grade Ahi Tuna, Citrus Slaw, Cucumber, Guacamole, Habanero Sauce, Pico de Gallo, Cilantro, fresh Jalapeños, crispy corn shell.
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Ingredients
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Taco Filling
Citrus Slaw
Pico de Gallo
Taco Shell
Method
Taco Filling
- 1
Sear the Tuna
Heat a non-stick skillet over medium-high heat. Season the sushi-grade Ahi tuna with salt and pepper on both sides. Add a little oil to the skillet.
- 2
Cook the Tuna
Sear the tuna for about 1-2 minutes on each side until the outside is browned but the inside remains rare. Remove from heat and let it rest for a few minutes before slicing it thinly.
- 3
Citrus Slaw
- 4
Mix the Slaw Ingredients
In a large mixing bowl, combine the shredded cabbage, grated carrots, lime juice, orange juice, olive oil, salt, and black pepper. Toss until well combined.
Pico de Gallo
- 5
Combine Pico de Gallo Ingredients
In a bowl, mix together diced tomatoes, red onion, lime juice, chopped cilantro, and salt. Stir well to combine.
Assembling the Tacos
- 6
Fill the Taco Shells
Take the crispy corn taco shells and start by adding a layer of guacamole at the bottom. Then add seared tuna slices, followed by the citrus slaw, cucumber slices, pico de gallo, cilantro, and jalapeños.
- 7
Drizzle with Habanero Sauce
Finish the tacos by drizzling with habanero sauce for an extra kick of flavor.
