These ahi tuna tacos are the kind of meal that makes weeknights feel like a restaurant treat. Perfectly seared tuna, a crunchy cilantro lime slaw, and smoky chipotle crema all wrapped in warm tortillas—ready in about 30 minutes.
Why I Keep Coming Back to This Recipe
I’ve always been a fan of fish tacos, but one summer when I brought home sushi-grade tuna from the market, I decided to try it taco-style. My family is picky with seafood, so I wasn’t sure how it would go over. The verdict? Not a single taco made it past the first round—they disappeared instantly.
The beauty of this recipe is in the balance: meaty, buttery tuna with a cool, tangy slaw and just enough smoky heat from the crema. It feels fresh and light but still filling, which is why these tacos make a regular appearance on my dinner table, especially in warmer months.
Ingredients You’ll Need
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Ahi tuna steaks – Sushi-grade is key. Look for firm, deep red flesh. Fresh or flash-frozen both work.
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Spices – Cumin, chili powder, smoked paprika, garlic powder, onion powder. These give the tuna a smoky, bold crust.
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Coleslaw mix + red cabbage – A quick shortcut that gives crunch and color.
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Cilantro and lime – Bright and zesty for the slaw.
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Chipotle crema – Sour cream mixed with chipotle in adobo, garlic, and lime.
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Tortillas – Corn tortillas are classic, but flour works too.
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Red onion – Thinly sliced for garnish.
Tips for Cooking Tuna Steaks
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Bring to room temp first – Take tuna out of the fridge 20–30 minutes before cooking. This helps it sear evenly.
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Hot pan, quick cook – Cook 1–2 minutes per side in a very hot skillet. The outside should be golden while the inside stays rare. Medium-rare reads about 130°F on a thermometer.
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Rest before slicing – Let the tuna sit for 2 minutes before cutting. It holds together better and stays juicy.
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Slice against the grain – Cut into strips so every bite is tender.
Cilantro Lime Slaw That Steals the Show
I always say a taco is only as good as its slaw, and this one is a winner. Using bagged coleslaw mix with some shredded red cabbage saves time while still looking colorful and fresh. Tossed with lime juice, cilantro, and just a hint of mayo, it’s crunchy, tangy, and slightly creamy—the perfect taco topper.
If you have extra slaw, keep it in the fridge and serve it the next day alongside grilled chicken or even as a topping for sandwiches.
Sauce Options
Chipotle crema is my go-to here because it adds smoky depth without overpowering the tuna. But if you want to switch it up:
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Chipotle sauce (vegan-friendly) – Made with tahini, adobo sauce, and lime.
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Yum Yum sauce – Creamy and slightly sweet, for a no-heat option.
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Simple lime crema – Just sour cream, lime, and a pinch of salt for something quick.
Serving Suggestions
I usually keep sides simple since the tacos are the star. A batch of Mexican street corn, some black beans, or tortilla chips with salsa all pair beautifully. And if I have guests, I’ll set up a little taco bar with the slaw, sauces, and garnishes in bowls so everyone can build their own.
Storage
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Tuna – Best eaten right away, but leftovers can be kept in an airtight container in the fridge for 1 day. Enjoy cold on a salad or in a poke-style bowl.
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Slaw – Keeps 2–3 days in the fridge.
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Crema – Lasts up to 4 days refrigerated.
FAQs
Can I make these with canned tuna?
Not for this recipe—you need ahi tuna steaks to get that seared, meaty texture. Canned tuna works better in cold taco salads.
What if I can’t find sushi-grade tuna?
Substitute another firm, mild fish like halibut, mahi mahi, or snapper. Just adjust cooking time.
Can I grill the tuna instead of pan-searing?
Yes! A hot grill works great. Oil the grates well and cook 1–2 minutes per side.
Is this recipe spicy?
The crema has a little kick, but the overall heat is mild. If you want less spice, skip the chipotle.
Do I need to use corn tortillas?
Corn tortillas give a more traditional flavor, but flour tortillas are easier to handle if you’re feeding kids.
Tuna Tacos with Cilantro Lime Slaw
These vibrant ahi tuna tacos bring together perfectly seared tuna, crisp cilantro lime slaw, and smoky chipotle crema.
Ingredients
For the Cilantro Lime Slaw
- 14 oz coleslaw mix (about 7 cups)
- 2 cups shredded red cabbage
- ¾ cup fresh cilantro, chopped (plus extra for garnish)
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 4 tablespoons lime juice
- 1 tablespoon maple syrup
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Tuna Tacos
- 8 oz ahi tuna steaks (sashimi-grade, wild-caught if possible)
- ½ tablespoon neutral oil
- ¾ teaspoon kosher salt
- ½ teaspoon each chili powder, cumin, smoked paprika, garlic powder, and onion powder
- 8 tortillas
- Chipotle crema (or chipotle sauce/yum yum sauce), for topping
Instructions
- Bring the tuna steaks to room temperature by letting them sit out for about 20 minutes.
- While waiting, prepare the slaw. In a large bowl, combine the coleslaw mix, shredded red cabbage, and cilantro. Stir in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, salt, and pepper until the vegetables are well coated. Set aside.
- Pat the tuna dry, then coat it evenly with the spice blend made from salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Heat the oil in a skillet over medium-high heat. Sear the tuna for 1–2 minutes per side, leaving the center rare (internal temp about 130°F for medium-rare). Let rest for 2 minutes, then slice against the grain into ½-inch strips.
- Warm the tortillas by briefly toasting them over an open flame or in a hot skillet until lightly charred and pliable.
- Assemble the tacos by layering slaw on each tortilla, topping with slices of seared tuna, a drizzle of chipotle crema, and extra cilantro. Serve immediately.
Notes
- Frozen ahi tuna works well too—just thaw overnight in the fridge.
- For spicier tacos, add more chipotle crema or an extra pinch of cayenne to the seasoning mix.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 741Total Fat 34gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 47mgSodium 1446mgCarbohydrates 81gFiber 8gSugar 17gProtein 30g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Tuna Tacos with Cilantro Lime Slaw are proof that you don’t need to go out to get restaurant-quality seafood tacos. They’re quick, colorful, and absolutely packed with flavor. Once you’ve tried them, they’ll become a weeknight favorite you’ll want to make again and again.
