Seared Ahi Tacos with Mango Avocado Salsa

Name: Seared Ahi Tacos with Mango Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 Tacos
Ingredients: 3 to 4 Tbsp avocado oil; 1 pound sushi-grade ahi steak; Sea salt and black pepper; 1 ripe mango; 1 avocado; 1/2 cup red onion; 1 Jalapeño; 2 Tbsp fresh lime juice; ¼ teaspoon kosher salt; 4 to 6 corn tortillas; chopped cilantro; fresh lime; 1 Tbsp Wasabi paste; 1/3 cup mayonnaise; 1 Tbsp pure maple syrup; 1 Tbsp fresh lime juice

User Reviews

4.2

18 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 Tacos
Calories
228 kcal
Course
Main Course
Cuisine
American

Seared Ahi Tacos with Mango Avocado Salsa

Tyler Espinosa

Report

Seared Ahi Tacos with Mango Avocado Salsa are a fresh, delicious light taco recipe!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For the Ahi:

3 to 4 Tbsp avocado oil or canola oil
1 pound sushi-grade ahi steak
Sea salt and black pepper

For the Mango Avocado Salsa:

1 ripe mango peeled and diced
1 avocado peeled and diced
1/2 cup red onion finely chopped
1 Jalapeño seeded and finely chopped
2 Tbsp fresh lime juice
¼ teaspoon kosher salt or to taste

For the Tacos:

4 to 6 corn tortillas or tortillas of choice
chopped cilantro optional
fresh lime

Wasabi Sauce:

1 Tbsp Wasabi paste or to taste
1/3 cup mayonnaise I use avocado oil mayo
1 Tbsp pure maple syrup to taste
1 Tbsp fresh lime juice to taste

Add to Shopping List

Instructions

Make the Wasabi Sauce:

Add all of the ingredients for the wasabi sauce to a small bowl and stir until combined. Taste the sauce for flavor and add more pure maple syrup, mayo, or wasabi to your personal taste. Refrigerate until ready to use. If need be, add a small amount of water to the sauce to thin it if the sauce is too thick to drizzle.

To Prepare the Salsa:

Add all ingredients to a bowl and stir together to combine. Refrigerate until ready to use.

To Sear the Ahi:

Remove the ahi from its packaging and use paper towels to pat off any excess moisture. Sprinkle both sides of the ahi steak with sea salt and pepper. In a medium-sized cast iron skillet, heat the oil over high heat. Give the oil a few minutes to heat up until it is sizzling hot.
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. For medium-rare tuna, the internal temperature should be about 120 degrees Fahrenheit. You can check the internal temperature by inserting a meat thermometer into the thickest part of the fish. According to the Food and Drug Administration, all fish should be cooked to at least 145 degrees F for food safety. That said, you should be able to safely enjoy medium-rare fish as long as it is sushi-grade.
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. Drizzle with wasabi sauce and enjoy.