Seared Ahi Tuna Tacos (With Pickled Red Onions and Creamy Cilantro Dressing)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ahi tuna

💰Cheaper: mahi mahi

Mahi mahi is a more affordable fish option.

corn tortillas

💰Cheaper: flour tortillas

Flour tortillas are often less expensive than corn.

chipotle sauce

🥗Healthier: homemade salsa

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

Slice a red onion against the ring pattern into thin slices.

Toss the onion slices to separate the layers.

Stuff the sliced onions into a heat-proof jar.

Add crushed garlic cloves and a few slices of jalapeño to the jar.

Combine one part water, one part vinegar, one part salt, and two parts sugar in a pot.

Add some peppercorns and a couple tablespoons of pickling spice to the pot and bring it to a boil.

Once boiling, pour the hot brine into the jar with the onions and garlic, then seal the jar and let it pickle overnight.

Prepare creamy cilantro dressing (refer to a previous video for the recipe).

Season half a pound of sushi-grade ahi tuna with salt.

Heat a small pan over high heat and add grape seed oil.

Sear the tuna for 30 seconds on each side until the outside is browned.

Transfer the seared tuna to a wooden cutting board and let it cool.

Slice the tuna with a sharp knife, pressing down with moderate pressure and dragging the knife towards you for clean cuts.

Warm up corn tortillas.

Assemble the tacos by placing 2-3 slices of tuna on each tortilla, adding a slice of avocado, and drizzling with creamy cilantro dressing.

Top the tacos with pickled red onions and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens