The Chef

Restaurants

Meals

Drinks

Restaurants›La Mezcalita (Mexican Restaurant)›Tuna Tacos Recipe

Tuna Tacos Recipe

Name: La Mezcalita (Mexican Restaurant)s Tuna Tacos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups sushi-grade tuna (or fresh tuna steak), diced into 1/2-inch cubes; 2 tbs soy sauce; 1 tsp sesame oil; 1 tbs lime juice; 2 tbs mayonnaise (preferably Japanese mayo); 1 tsp Sriracha (or other hot sauce); 2 tbsp green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 1 tsp toasted sesame seeds; 1 tsp salt; 0.5 tsp black pepper; 2 cups shredded green cabbage; 0.5 cups shredded red cabbage; 0.5 cups carrot, julienned or shredded; 1 each lime (juice); 1 tsp olive oil; 0.5 tsp honey; 0.25 tsp salt; 1 each avocado, sliced; 2 tbsp pickled jalapeños (optional); 8 each small corn or flour tortillas (6-inch); 1 tsp butter or oil (for warming tortillas); 2 each lime wedges (for serving)

Inspired by La Mezcalita (Mexican Restaurant)

Time25m

Serves4

Make Tuna Tacos Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tuna Filling

1 cups sushi-grade tuna (or fresh tuna steak), diced into 1/2-inch cubes

2 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tbs ReaLime juice

2 tbs mayonnaise (preferably Japanese mayo)

1 tsp Sriracha (or other hot sauce)

2 tbsp green onion, thinly sliced

2 tbsp Fresh cilantro, chopped

1 tsp toasted sesame seeds

1 tsp Celtic sea salt

1/2 tsp black pepper

Slaw & Toppings

2 cups shredded green cabbage

1/2 cups shredded red cabbage

1/2 cups carrot, julienned or shredded

1 each lime (juice)

1 tsp olive oil

1/2 tsp Honey

1/4 tsp Celtic sea salt

1 each avocado, sliced

2 tbsp pickled jalapeños (optional)

Tortillas & Finish

8 each small corn or flour tortillas (6-inch)

1 tsp butter or oil (for warming tortillas)

2 each Lime wedges (for serving)

Method

Tuna Filling

Prepare tuna

Pat the diced tuna dry with paper towels to remove excess surface moisture. Place the tuna in a medium bowl.

Make sauce and toss

In a small bowl whisk together soy sauce, sesame oil, lime juice, mayonnaise, and Sriracha until smooth. Pour the sauce over the diced tuna and gently toss to coat, taking care not to mash the tuna. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to preference.

Add aromatics

Fold in the thinly sliced green onion, chopped cilantro, and toasted sesame seeds. Cover and refrigerate for 10–15 minutes to let flavors meld (do not refrigerate longer than 30 minutes to preserve texture).

Slaw & Toppings

Make slaw

In a bowl combine shredded green cabbage, shredded red cabbage, and julienned carrot. In a small jar or bowl whisk together juice of 1 lime (about 1 tablespoon), olive oil, honey, and 1/4 tsp salt. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to assemble.

Prep avocado and jalapeños

Just before assembling, slice the avocado. If using pickled jalapeños, have them drained and ready. Keep toppings chilled.

Tortillas & Assembly

Warm tortillas

Heat a dry skillet over medium heat. Lightly brush each tortilla with a little butter or oil and warm 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Assemble tacos

Place a tablespoon or two of slaw in the center of each warmed tortilla. Top with 2–3 tablespoons of the dressed tuna mixture (adjust quantity to preference). Add a few slices of avocado and a sprinkle of pickled jalapeños if desired. Finish with an extra pinch of toasted sesame seeds, a grind of black pepper, and a squeeze of lime wedge over each taco.

Serve

Serve immediately while tortillas are warm and tuna is chilled. Leftover tuna can be stored in an airtight container in the refrigerator for up to 24 hours; assemble fresh to maintain tortilla texture.