FRESH TUNA TACOS
Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
- Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
- Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.
Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 45 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg
FRESH TUNA TACOS
Categories Fish Sauté Super Bowl Lunch Tuna Hot Pepper Healthy Sour Cream Cilantro Bon Appétit Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
- Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
TUNA TACOS
This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.
Provided by Maricela Caro
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
- Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.
Nutrition Facts : Calories 237 calories, Carbohydrate 18.4 g, Cholesterol 63.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 12.3 g, SaturatedFat 3.7 g, Sodium 218.9 mg, Sugar 1.8 g
SIMPLE TUNA FISH TACOS
Tuna tacos sounds funny, but these are delicious. I threw these together for dinner one night and now they're our favorite! If desired, serve with sour cream, fresh cilantro, and more hot sauce.
Provided by JasLak
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more.
- Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 13.2 g, Cholesterol 16.8 mg, Fat 2.5 g, Fiber 2.1 g, Protein 16.2 g, SaturatedFat 0.4 g, Sodium 61.8 mg, Sugar 0.9 g
SEARED-TUNA TACO BOWL
Composed of rice, black beans, cabbage slaw, and fresh tuna spiced with chili powder, this power bowl makes a light yet satisfying dinner or lunch. A zesty cilantro cream dressing brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.
- Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.
FISH TACOS
Steps:
- For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
- For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
- For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
- For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
- For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
- Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Serve 3 per plate. Enjoy!
FRESH TUNA TACOS
I found these on the Cooking Light site and thought I'd save it here for easier recall. We love fresh tuna and can't wait to try them!
Provided by Glori-B
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 5 ingredients in a small bowl.
- Sprinkle the spice mixture evenly over both sides of tuna.
- Heat grill pan over high heat. Coat cooking pan with cooking spray.
- Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness.
- Cut tuna into 1/4 inch thick slices.
- Warm tortillas according to package directions.
- Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.
Nutrition Facts : Calories 316.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 54.9, Sodium 223.1, Carbohydrate 29, Fiber 6.3, Sugar 2.3, Protein 30.7
AHI TUNA TACOS WITH PINEAPPLE SALSA
Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.
Provided by Court
Categories Mexican Fish Tacos
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g
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- Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
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