We are sharing fish/seafood tacos and taquitos over at Fish Friday Foodies today......
This event is being hosted by my friend, Karen of Karen's Kitchen Stories. She challenged us all to make and share a taco/taquito/flauta recipe today. Let's take a look at the line up.
- Crispy Shrimp Street Tacos from Palatable Pastime
- Flaked Fish Tacos from Sneha's Recipe
- Margarita Shrimp Tacos from Sid's Sea Palm Cooking
- Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories
- Tuna Tacos from A Day in the Life on the Farm
Tons of great recipes, perfect for your next Taco Tuesday or Fish Friday! I can't wait to try them all, especially during this Lenten Season when I am always looking for fish recipes.
My recipe is based on one I found by Aaron Sanchez published by Food&Wine. I adapted it slightly but I kept the basics. Especially the quick pickled onions, that in my opinion, made the dish.
I added pineapple to the salsa because my mango was not as ripe and sweet as I would have liked. The pineapple smoothed out the tartness of the salsa. I also lightened up on the cilantro. I think a little goes a long way when it comes to cilantro.
Once your onions and salsa is done you quickly sear the tuna steaks, about 3 minutes per side for medium rare, you can adjust this to your liking. I prefer my tuna more rare but for tacos it needs to be cooked a bit longer.
The entire meal is ready in half an hour. Frank, the Angel Face and I loved them. The Teen ate some salsa and then went for the Ramen Noodles.....sigh.......
Fish Friday Foodies meets up on the third Friday of each month to create a fish/seafood recipe based on a theme chosen by one of the members. There is no obligation to post each and every month and we always welcome new members. If you are a blogger and would like to join our group please leave a message in the comment section of this post or email me at firstname.lastname@example.org.
#tacos, #tuna, #fruit, #salsa, #caramelizedonions,
Yield: 4 servingsPin it
prep time: 15 minscook time: 15 minstotal time: 30 mins
Fresh Tuna steaks seared to a medium rare, sliced and served up on soft corn taco shells garniWshed with pickled red onion and pineapple/mango salsa.
- 2 T. olive oil
- 1 lg. red onion, thinly sliced
- salt and pepper, to taste
- 1/2 t. cayenne pepper
- 1 t. oregano
- 1 T. red wine vinegar
- 1/2 mango, peeled, pitted and diced
- 1/4 pineapple, peeled, cored and diced
- 1 small cucumber, peeled, seeded and diced
- 1 small jalapeno, seeded, stemmed and minced
- juice of 1 small lime
- chopped cilantro, to taste
- 4 (4 oz) Tuna Steaks
- 8 soft corn tortillas, warmed
- Heat 1 T. of the oil in a skillet over med high heat. Add the onions, season with salt, and cook, stirring occasionally until caramelized, 8-10 minutes. Stir in the cayenne pepper and oregano. Add the vinegar and cook for a minute longer. Transfer to a plate and set aside.
- Combine the mango, pineapple, cucumber, jalapeno, cilantro and lime juice. Season with salt and pepper. Set aside.
- Rub both sides of the tuna steaks with the remaining olive oil. Season with salt and pepper. Heat a grill pan over high heat. When the pan is hot add the tuna steaks and cook, 3 minutes per side, for medium rare. Remove to a cutting board and let rest for a couple of minutes, before thinly slicing and serving along with the onions, salsa and warmed soft corn tortillas.
Adapted from a recipe found in Food&Wine by Arron Sanchez
Property of A Day in the Life on the Farm
Created using The Recipes Generator