Ahi Tuna Street Tacos

Directions

1. 1

   In a small bowl, combine the shredded cabbage, chopped cilantro, lime juice, and olive oil. Season lightly with salt and pepper, toss well, and set aside.

2. 2

   In another small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Refrigerate until ready to use.

3. 3

   Preheat your Blackstone Griddle to medium-high heat and lightly drizzle with olive oil.

4. 4

   In a medium bowl, toss the cubed ahi tuna with soy sauce and Blackstone Blackened Steak Seasoning until evenly coated.

5. 5

   Place the tuna cubes on the hot griddle. Sear for 30–45 seconds per side, just until a blackened crust forms while the center remains rare to medium-rare. Remove immediately to prevent overcooking.

6. 6

   Warm the tortillas on the griddle for 15–20 seconds per side, until soft and slightly golden.

7. 7

   To assemble, spread a thin layer of sriracha aioli on each tortilla. Add a spoonful of the cilantro-lime slaw, then top with 2–3 pieces of seared ahi tuna and sliced or diced avocado. Sprinkle with sesame seeds and additional cilantro if desired.

8. 8

   Serve 2–3 tacos per plate, drizzle with extra aioli, and finish with a fresh squeeze of lime.