Ahi Tuna Street Tacos

Directions

1. 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.

2. In another small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Refrigerate until ready to use.

3. Preheat your Blackstone Griddle to medium-high heat and lightly drizzle with olive oil.

4. In a medium bowl, toss the cubed ahi tuna with soy sauce and Blackstone Blackened Steak Seasoning until evenly coated.

5. 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.

6. Warm the tortillas on the griddle for 15–20 seconds per side, until soft and slightly golden.

7. 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.

8. Serve 2–3 tacos per plate, drizzle with extra aioli, and finish with a fresh squeeze of lime.