Ahi Tuna Street Tacos
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6–8
- Difficulty
- Medium
Blackened ahi tuna street tacos that taste like sushi wrapped in a warm tortilla.
Ingredients
- 1 lb fresh ahi tuna, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Blackstone Blackened Steak Seasoning
- 8 street taco–size flour tortillas
- 1 avocado, sliced or diced
- 1 cup shredded cabbage
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil (for slaw)
- Salt and pepper, to taste
- 1 teaspoon sesame seeds (for garnish)
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Directions
- 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.
- In another small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Refrigerate until ready to use.
- Preheat your Blackstone Griddle to medium-high heat and lightly drizzle with olive oil.
- In a medium bowl, toss the cubed ahi tuna with soy sauce and Blackstone Blackened Steak Seasoning until evenly coated.
- 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.
- Warm the tortillas on the griddle for 15–20 seconds per side, until soft and slightly golden.
- 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.
- Serve 2–3 tacos per plate, drizzle with extra aioli, and finish with a fresh squeeze of lime.