Simple and healthy ahi fish tacos with seared ahi tuna, a homemade mango salsa, and spicy mayo drizzle. Gluten free, dairy free, and so delicious!
Secretly Easy Supper: Ahi Fish Tacos!
It’s the Canada Day long weekend and we are enjoying some time out at the lake, soaking in as much sun as we can get and I’ve got tacos on the brain. Something about the warm weather always has me craving tacos. Fish tacos, chicken tacos, shrimp tacos, and even vegan tacos like these amazing cauliflower tacos from Choosing Chia… I’m always down for tacos in the summertime.
I recently stopped by a grocery store that carries locally made corn tortilla shells that a lot of Mexican restaurants in the city use. They are super delicious and have a very authentic taste to them, just like the ones you get with tasty street tacos in Mexico. I picked up the tortillas shells and moseyed on over to the deli to find some lovely fresh ahi tuna (which is always a bit of a treat because it’s not easy to get delicious fresh fish in the middle of the prairies!). I decided it was the perfect opportunity to revamp my old seared ahi fish tacos recipe and today I’m sharing the new, revised, much prettier (and tastier!) version.
This ahi fish tacos recipe is seriously easy to make. Even though it looks like there are a lot of components it’s a super simple dish and comes together in a flash which is perfect for a busy weeknight or lazy weekend. For my revamped version of this recipe I decided to whip up a tasty and fresh homemade mango salsa, bring in some thick slices of avocado, fresh cilantro, and a quick spicy mayo to drizzle.
The Homemade Mango Salsa
I’ve been making my own variations of salsa at home for a very long time. Homemade salsa is so easy and you really only need a few staple ingredients – onion, tomato, lime, salt, and cilantro. Then if you want, you can get a little crazy by adding in some fresh fruit like mango or pineapple or even grapefruit!
In my option, salsa shouldn’t be complicated and often store-bought salsa contains so many unnecessary ingredients and has a bit of a weird consistency so I love to make my own as often as possible. Several years ago a roommate of mine snapped a photo of me which we still laugh about to this day. I was in the kitchen, making homemade salsa, with a pair of snowboarding goggles on (my trick to stop the onion tears!!). I looked silly, but the salsa I was making was damn good, I guarantee that!
The seared ahi tuna is seasoned with just salt, pepper, and a touch of taco seasoning (or you could use lemon pepper which is delicious too!), so the flavours are subtle and mix perfectly with the fresh mango salsa in these ahi fish tacos. While typically ahi tuna can be eaten raw (if it’s fresh sushi grade), I do like to sear the tuna with just a little bit of olive oil in a pan, searing just the outside of the tuna steak and leaving the inside raw.
This takes literally less than five minutes which is another reason this dish is perfect for busy nights or when you need a meal on the table fast!
Along with the simple seared ahi tuna and the mango salsa I added sliced avocado, fresh chopped cilantro, and a little drizzle of a spicy mayo I made easily by combining some light olive oil mayonnaise with Valentina hot sauce and a touch of honey.
These ahi fish tacos have a perfect combination of savory and sweet and they are also very nutritionally balanced with an even ratio of carbohydrates from the tortilla shells and salsa, protein from the ahi tuna, and healthy fats from the avocado. They even contain over 15g of fibre per 2 tacos. That’s what I call nourishing!
Are you with me when it comes to tacos in the summer?? What’s your favorite kind of taco? Homemade, restaurant, drive-thru? Tell me about it in the comments section and be sure to pin the photo below the recipe to save this post for later!
- 8 oz fresh Ahi Tuna steak
- ¼ tsp salt
- ¼ tsp pepper
- ¼ teaspoon taco seasoning or lemon pepper seasoning
- 1 tablespoon olive oil
- 1 avocado, peeled, pitted, and sliced thick
- ¼ cup chopped fresh cilantro
- 1 lime, cut in half
- 6 small white corn tortillas
- Mango Salsa:
- 1 mango peeled and diced
- 1 small tomato, diced (juice and seeded parts removed)
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh chopped cilantro
- juice from 1 lime
- ¼ teaspoon salt
- Spicy Mayo
- 1 teaspoon honey
- 2 tablespoons light mayonnaise (real mayo not whipped dressing!)
- 1 teaspoon of your favourite hot sauce
- pinch of salt
- Prepare the salsa by adding all salsa ingredients to a bowl, mixing, then setting in the fridge to chill
- Prepare the spicy mayo by adding ingredients to small bowl then set in the fridge to chill with the salsa.
- Pat tuna dry with a paper towel and season with salt, pepper, and seasoning of choice on both sides.
- Heat a pan at high heat with olive oil for 1-2 minutes, when the pan is hot, add in the tuna to sear on one side then reduce heat to medium and sear tuna for 1-2 minutes.
- Flip and sear tuna on the other side for 1 minute then remove from heat and let rest for 5 minutes before slicing into thin pieces.
- While the tuna is resting, reduce heat to low and add tortilla shells to pan to warm for 1-2 minutes.
- Remove warmed taco shells from pan and assemble.
- First add sliced avocado to each tortilla shell, then top with the slices of tuna, then add 1-2 tablespoons of mango salsa, then drizzle with a small amount of the spicy mayo and finally sprinkle with fresh cilantro and a drizzle of fresh lime!
Have a lovely long weekend (to all my Canadian friends!),