Ahi Tacos * Recipe
Make Ahi Tacos * Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ahi Tacos
Wasabi-Lime Crema
Method
Ahi Tacos
Prepare Tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/4- to 1/2-inch dice (bracelet-size cubes) so the pieces are small enough to eat comfortably in a taco.
Make Marinade
In a medium bowl combine 3 tbs soy sauce, 2 tbs fresh lime juice, 1 tsp sesame oil, 1 tbs rice vinegar, 1 tsp honey, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp Sriracha. Whisk until honey dissolves and ingredients are emulsified.
Marinate Tuna
Add the diced tuna to the marinade and toss gently to coat. Cover and refrigerate for 10–15 minutes—just long enough to flavor the tuna but not fully 'cook' it. Reserve any excess marinade for drizzling if desired (discard after use if it contacts raw fish for longer than the short marination).
Prepare Tortillas and Garnishes
Warm 8 small tortillas (corn or flour) in a dry skillet over medium heat for 20–30 seconds per side until pliable and slightly charred at the edges, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Meanwhile, place 1 cup shredded red cabbage, 3 tbsp sliced scallions, and 1 cup cilantro leaves in separate bowls for assembly.
Assemble Tacos
Lay a warmed tortilla on a plate. Place about 1.5 oz (approximately 2 tbs) of the marinated ahi in the center. Top with a small handful (about 2 tbs) of shredded red cabbage, sprinkle with 1/2 tsp toasted sesame seeds, and 1 tsp sliced scallions. Add a few cilantro leaves. Season lightly with a pinch of kosher salt (about 1/8 tsp) and a grind of black pepper. Repeat to make 8 tacos.
Finish
Drizzle each taco with a small amount of the Wasabi-Lime Crema (see below) and a squeeze of fresh lime wedge. Serve immediately so the tuna remains cool and tender.
Wasabi-Lime Crema
In a small bowl whisk together 1/2 cup sour cream (or Greek yogurt), 2 tsp mayonnaise, 1 tsp fresh lime juice, 1/2 tsp wasabi paste, 1/2 tsp honey and 1/8 tsp salt until smooth and creamy. Taste and adjust heat with more wasabi or thin with 1–2 tsp water if too thick. Transfer to a squeeze bottle or small bowl for serving.