Steve’s Ahi Tacos

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
steve's ahi tacos recipe is a delicious and flavorful dish that combines the freshness of ahi tuna with the bold flavors of Mexican cuisine. The tender and succulent ahi tuna is marinated in a zesty blend of spices, then grilled to perfection. Served on warm tortillas, these tacos are topped with a vibrant salsa made from fresh tomatoes, onions, and cilantro, adding a burst of freshness to every bite. With its combination of smoky grilled fish and vibrant toppings, this recipe is sure to be a hit at any gathering or meal.

Keywords: ahi tuna, tacos, Mexican cuisine, grilled, salsa

steve's ahi tacos recipe details

Steve’s ahi tacos recipe, recipe Rating: 4.4
Number of votes:105

A healthy and visually impressive one-course meal. The salsa is awesome.
Ready in: 3 hours 20 mins

Ingredients

Serves: 2

• 2 red bell peppers
• Olive oil
• 1/2 sweet red onion
• 1/3 cup sliced jalapenos
• 1/4 cup pine nuts
• 1 clove garlic, chopped
• 2 long red peppers, diced (Marco Polo(R) brand)
• 1/2 cup chopped cilantro
• Juice of 1 lime
• 1/2 cup juice from a jar of sliced jalapenos
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt, to taste
• 8 ounces fresh ahi fillet
• 1/2 cup crumbled feta
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/2 cup shredded lettuce
• 1/2 cup chopped green onion
• 6 (6-inch) corn tortillas
• 1/4 cup vegetable oil
• 1 tablespoon sea salt

Preparation method

Prep: 1 hour | Cook: 20 mins | Extra time: 2 hours, marinating

1. Make the salsa ahead of time: Clean the red bell peppers and cut into slices about 1/2-inch wide. Saute on each side in olive oil over medium-high heat until well-singed- black, but not excessively. Set aside to cool, then dice into ½ inch squares.
2. Combine the pine nuts, jalapeno juice, diced Marc Polo(R) peppers, garlic, lime juice, and vinegar in a food processor and puree.
3. Place the diced red onion, the sliced jalapenos and the diced roasted bell peppers in a large bowl. Pour the pureed ingredients over the top and toss together. Salt to taste. Cover and refrigerate.
4. In a large skillet, pour in a generous (1/4 cup or so) amount of vegetable oil, turn the flame up to medium-high, and when the oil is hot enough to make a drop of water pop! – then, cooking one at a time, fry each of the corn tortillas on each side until crisp. Do not under cook! They should be crisp enough to break easily!
5. Lift out with tongs and let it drain back into the pan, then set it on a paper towel and blot the extra oil away. Sprinkle with sea salt. Repeat for each of the tortillas, adding more oil as needed. Figure on 3 tortillas per serving. Set aside on a rack to crisp.
6. Place each of the ahi filets in the hot oil and sear. Do not cook through! When you cut into the filets there should be raw fish in the middle. Pat dry and then dice into 1/2-inch squares.
7. To assemble each serving, place one tortilla on a medium-size plate (I like to use a deeper plate, but any plate will do). Spread on a thin layer of shredded cabbage and lettuce and green onion. Evenly distribute some of the tuna, sprinkle on the feta, and then ladle on a generous amount of the salsa. Don’t be stingy.
8. Place the next tortilla on the top, push down enough to flatten slightly, and repeat the ingredients. At the last, top with a little more feta. Break the 3rd tortilla into 4 wedge-shaped pieces and arrange around the perimeter. Garnish with some cilantro and Voila!Alternate method

This recipe is a knock-out! Serve it to guests and watch their eyes pop! It’s healthy and unique. Serve with iced water with a twist of lemon or Dos Equis.