Seared Ahi Taco With Avocado Salsa Recipes

SIMPLE SEARED AHI TUNA TACOS (GF)

Steps:

• Prepare the salsa by adding all salsa ingredients to a bowl, mixing, then setting in the fridge to chill
• Prepare the spicy mayo by adding ingredients to small bowl then set in the fridge to chill with the salsa.
• Pat tuna dry with a paper towel and season with salt, pepper, and seasoning of choice on both sides.
• Heat a pan at high heat with olive oil for 1-2 minutes, when the pan is hot, add in the tuna to sear on one side then reduce heat to medium and sear tuna for 1-2 minutes.
• Flip and sear tuna on the other side for 1 minute then remove from heat and let rest for 5 minutes before slicing into thin pieces.
• While the tuna is resting, reduce heat to low and add tortilla shells to pan to warm for 1-2 minutes.
• Remove warmed taco shells from pan and assemble.
• First add sliced avocado to each tortilla shell, then top with the slices of tuna, then add 1-2 tablespoons of mango salsa, then drizzle with a small amount of the spicy mayo and finally sprinkle with fresh cilantro and a drizzle of fresh lime!
• Enjoy!

SEARED HALIBUT TACOS WITH GRAPEFRUIT-AVOCADO SALSA

Steps:

• Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
• Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
• Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.

SEARED AHI TACO WITH AVOCADO SALSA

Steps:

• In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
• Rub spice mixture generously on both sides of the tuna.
• Preheat oven to 350°F for the taco shells.
• Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
• Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
• While the shells are heating, dice tuna into 1/4-inch cubes.
• To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
• Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
• Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.

AHI TACOS WITH AVOCADO SALSA

Steps:

• 1. Add all salsa ingredients to a bowl. Mix gently - DO NOT MASH. Set aside.
• 2. Spray a non-stick pan with Pam or similar. Heat to medium high. Add taco shells and toast, leaving in long enough to make some charred areas. You want some color on them but still flexible. Flip. Remove and set aside.
• 3. Combine cumin, cayenne, coriander, salt and pepper in a small bowl. Rub the spice mixture all over tuna pieces.
• 4. Heat a non-stick pan over high heat. When very hot, add olive oil and swirl pan. Wait a few seconds for oil to heat up and then add tuna pieces. Sear 1-2 minutes. Flip. Sear another 1-2 minutes and remove at desired doneness to a plate.
• 5. Dice tuna into 1/2 inch cubes.
• 6. Place taco shells on plates. Divide ahi between shells and spoon salsa over the top. Squeeze a little lime juice over all. Serve with sour cream if desired.