El Comalito Mini Ahi Tuna Tacos Recipes

AHI TUNA TACOS

Steps:

• Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
• Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
• To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
• Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
• Serve immediately with a drizzle of sriracha mayo.
• Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

EL COMALITO MINI AHI TUNA TACOS

Steps:

• Instructions - Ahi Tuna Mix
• Dice the fresh ahi tuna into small squares and place in a large bowl.
• Mix the following items: Chili Garlic Paste, Fresh Grated Ginger, Fresh Zest of Orange, Low Sodium Soy Sauce, Tasted Sesame oil
• Marinade Ahi tuna and combined items and let sit in the refrigerator for 20 min.
• Instructions - Ahi Tuna Tacos
• Place a Tbs of Grated Cotija Cheese directly onto the non stick skillet, once it starts melting add El Comal Mini Yellow Corn tortilla on top.
• Flip tortilla once cheese is brown and crisp
• Remove tortilla with cheese from skillet, and place a layer of thinly sliced Persian cucumber.
• Add ahi tuna on top.
• Add layer of avocado.
• Garnish with sesame seeds.

AHI TUNA TACOS WITH PINEAPPLE SALSA

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.