This was one of the best dishes I have made in a really long time. It was a little out of my comfort zone since although I love sashimi, I don’t ever prepare it at home. Lucky for me, Whole Foods makes it really easy. They have sashimi grade tuna and salmon (although the salmon is farm raised not wild caught) in a freezer case right next to the fish counter. Check it out next time you are shopping. Also organic mangos were on sale last week, so I picked up some of those and along with some veggies from my CSA (the turnips, cilantro and cucumber) and made this delectable dinner for Matt and me. One caveat, it is probably not a super family friendly meal, because I don’t know about you, but I don’t let my kids eat raw fish, yet. The tortillas were store bought on-line from a company called Siete. They are made from cassava and coconut flour and they are fantastic, very much like the real thing and totally worth the expense. They also carry almond flour tortillas, but for baked goods, I prefer the quality and consistency of cassava and coconut flour.
One last thing, this recipe was inspired by something I saw on Paleomg, so I want to make sure that Juli Bauer gets the credit for the overall concept.
Ahi Tuna Tacos
Prep Time: 15 minutes
Cook Time: None
Servings: 5 – 6
- 1 1/2 lb. sashimi grade tuna, cut into small cubes (according to your preference)
- 1 large or 2 small mangos, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 3/4 cup +/- diced jicama or hakurei turnips
- 1/2 English cucumber or 1 small cucumber, diced
- 4 scallions, diced, green part only
- 1 tbsp. minced ginger
- 1 tbsp. sesame oil
- 2 tbsp. lime juice
- 3 tbsp. coconut aminos
- 1 tbsp. sriracha
- 1 tbsp. each of white and black sesame seeds
- Salt as needed
- Gluten-free tortilla, wraps or romaine lettuce leaves
- Make sure to thaw tuna according to package (place in fridge, do not thaw on counter!)
- Combine ginger through sriracha in a mason jar and shake well.
- In a medium sized bowl, combine the tuna, mango, jicama or turnips, cucumber, scallions and mango.
- Pour the dressing over the tuna mixture and make sure it is well coated. Place in fridge for at least 15 minutes, but could be longer, to chill.
- Remove from fridge and check for taste, add salt and sesame seeds and stir well.If you like spicy, you could also add more sriracha if needed.
- Spoon mixture over prepared tortilla and dig in!
I don’t typically eat raw fish a second time, but we made a 24 hour rule especially since the tuna was marinated in lime juice and it kind of “cooked” like ceviche. The veggies were a little less crisp and the mango a little more slimy for lunch the next day, but TOTALLY delicious.