Search
No ratings yet
6-8
15 minutes
15 minutes
Blackened ahi tuna street tacos that taste like sushi wrapped in a warm tortilla.
Author:Blackstone Betty
For the Tuna
1 lb fresh ahi tuna, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Blackstone Blackened Steak Seasoning
For the Tacos
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)
For the Sriracha Aioli
½ cup mayonnaise
1 tablespoon sriracha
1 teaspoon lime juice
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.
placeholder
