Blackened Seared Tuna Tacos Recipe

I remember a weeknight when the grocery run turned into a five-minute decision between takeout and something quick at home. I sliced a fresh tuna steak, rubbed it with spices, and within twenty minutes we were sitting at the table with bright, smoky tacos. That evening is why I reach for this Blackened Seared Tuna Tacos Recipe on busy nights — fast, flavorful, and forgiving when you are short on time.

Why You’ll Love It

This recipe works because it combines a fast sear with bold spices so you get restaurant flavor without fuss. It fits weeknight dinners, casual gatherings, or a quick meal when you want protein-forward food that feels special. Kids who like tacos and adults who want a lighter option both appreciate the contrast of warm tortillas, cool slaw, and meaty tuna.

Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes

Ingredients

• 1 1/2 pounds sushi-grade tuna steak (about 2 steaks)
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or avocado oil, divided
• 8 small corn tortillas (about 6-inch)
• 2 cups shredded cabbage mix (green and purple)
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 small avocado, thinly sliced
• 1 lime, cut into wedges
• Small handful fresh cilantro leaves for garnish

Instructions

1. Mix the smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and black pepper in a small bowl to make the blackening spice.
2. Pat tuna dry and rub both sides with 1 tablespoon oil. Press the spice mix evenly onto both sides of the tuna so it forms a crust.
3. Warm a heavy skillet or cast-iron pan over medium-high heat until hot. Add remaining 1 tablespoon oil and swirl to coat.
4. Sear the tuna 1 1/2 to 2 minutes per side for rare to medium-rare, depending on thickness. Tuna should form a dark crust and stay pink inside. Remove and rest 5 minutes.
5. While tuna rests, make the quick slaw. Toss shredded cabbage with Greek yogurt, mayonnaise, lime juice, and a pinch of salt. Adjust lime or yogurt to taste.
6. Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds.
7. Slice tuna thin against the grain. Assemble tacos with a tortilla, a spoonful of slaw, a few slices of tuna, avocado slices, a squeeze of lime, and cilantro. Serve immediately.

Recipe Variations

• Spicy Citrus Twist: Add orange zest to the slaw and swap cayenne for chipotle powder for a smoky heat.
• Baja-Style: Replace cabbage slaw with shredded lettuce and pico de gallo, and drizzle a lime crema made with sour cream and lime.
• Low-Carb Option: Serve tuna and slaw over a bed of mixed greens or in lettuce cups instead of tortillas.
• Sesame-Ginger Tuna: Use a sesame-soy glaze after searing and top with quick pickled cucumber instead of slaw for an Asian-inspired version.

Make Ahead: You can mix the blackening spice and store it airtight up to 1 month. Prepare the slaw up to 8 hours ahead and keep refrigerated; stir in a splash of lime before serving if it firms up. Slice the tuna and store it covered in the refrigerator for up to 24 hours, but sear fresh for best texture. Warm the tortillas right before serving.

Frequently Asked Questions

Conclusion

This recipe gives you a fast, flavorful dinner that looks and tastes like you spent more time than you did. The blackened crust adds big flavor while the cool slaw and avocado balance the dish. Follow the quick steps and sear the tuna just right, and you will have tacos that work for busy evenings, casual guests, or a satisfying solo meal. Try one of the variations, make the spice blend ahead, and enjoy a reliable, weeknight-friendly recipe you can adapt as you go.