These Marinated Ahi Tuna Tacos put me right into another overstuffed taco situation! It was inevitable with tender, citrusy tuna nestled on crunchy Asian Slaw and drizzled with Cilantro Pistachio Pesto.
My kids never tire of watching me overstuff or overfill things to the point of no return. I’d be much better off with a knife and fork, but what fun would that be? Having seam-splitting tortillas and pesto running down my arm is by far the preferred m.o. 🙂
Marinated Ahi Tuna Tacos
Bathing the tuna in an Asian-inspired marinade gives it a deliciously subtle sweet and tangy flavor. Sweet Cara Cara orange combines with lemon, shallots, garlic, grated ginger, fresh parsley, soy sauce, and sesame and olive oil.
Whisk together in a baking dish large enough for the tuna, and let it get happy for about 30 minutes. So easy!
These 1 ½-inch thick wild ahi tuna steaks need no more than 1 ½ – 2 minutes per side on the grill or in a hot skillet over medium-high heat for a nice sear that’s still rare in the center. Cook 3-4 minutes on each side if you prefer the steaks medium and more pink inside.
When the tuna comes off the grill let it rest 5 minutes or so before slicing. Meanwhile, grill the tortillas individually, or wrap them in foil and place on the grill to get warm. They get more of that smoky flavor when placed directly on the grates.
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If you’re still craving more mouthwatering fish recipes that are on the lighter side check these out!
- Sheet Pan Roasted Salmon & Broccoli
- Halibut Broccolini & Zucchini Packets
- Sautéed Caramelized Salmon
- Fish Tacos Al Pastor w/ Pineapple Salsa
- Fish Leek & Potato Chowder with Saffron
- Smoked Salmon Spinach Salad w/ Lemon Dijon Vinaigrette
- Cod Fennel & Asparagus Packets
Marinated Ahi Tuna Tacos
- Zest and juice of 1 Cara Cara orange, or navel
- Zest and juice of 1 lemon
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 shallot, diced
- 2 cloves garlic, grated
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh ginger, grated
- ½ teaspoon black pepper
- 1 ¾ - 2 lbs wild ahi tuna steaks, about 1 ½-inches thick
- 8 – 12 flour or corn tortillas
- Asian Red Cabbage Slaw
- Cilantro Pistachio Pesto
- Sesame seeds
- Lime wedges
- In a large, rimmed dish whisk together orange zest and juice, lemon zest and juice, soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger, and black pepper.
- Place tuna steaks in the marinade and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill or large skillet over medium-high heat. Place the tuna on the grill rack or in skillet and sear, without moving the steaks, for 2 minutes. Turn the steaks over and sear, again without moving them, for 1 ½ minutes more.
- Transfer to a cutting board and let rest for 5 minutes. If you’d like tuna steaks more pink in the center, cook an additional 1 ½ minutes per side.
- Grill tortillas about 30 seconds on each side. Cover to keep warm.