Seared Ahi Taco With Avocado Salsa Recipes

SEARED AHI TACOS WITH MANGO AVOCADO SALSA

Steps:

• Add all ingredients to a bowl and stir together to combine
• In a medium-sized cast iron skillet, heat the oil to medium-high. Sprinkle the ahi steaks with kosher salt and pepper on both sides.
• Carefully place the ahi steaks on the skillet and sear until crispy and the ahi is cooked about ¼" inch up the steak. Repeat for the other side.
• Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks.
• Heat the corn tortillas in the cast iron skillet. Place them on a plate and load them up with desired amount of ahi and mango avocado salsa.

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.

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.