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–+ servings

Seared Ahi Fish Tacos

Notes: This recipe cooks up so quick, it's an ideal one for busy nights. It's optional to keep the ahi as a seared dish (the middle slightly pink) or to cook it all the way through, it's up to you. It works on a grill or in a hot pan. It's so delicious paired with the Summer Cabbage Slaw, shredded cabbage or lettuce, black or pinto beans, sauteed peppers, grated cheese, or anything else you love in your tacos. Not into fish? Try shrimp, chicken, steak or beans instead, using the same marinade.
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Course dinner, Grilling, Kids
Servings 4

Ingredients 

  • 8 oz wild ahi tuna steaks (or 2 large steak sized pieces) (or any other fish you prefer, you'll just need to cook it through completely if it's not ahi).
  • 8 corn tortillas (or more)
  • 2 medium avocados (sliced)
  • 1 container salsa of your choice
  • 4-8 tsp avocado mayo (optional)

For the fish marinade

  • 1 medium lime (juiced)
  • 4 tbsp olive oil
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp pepper

Instructions

  • (30 mins to 12 hours ahead of time): Whisk marinade ingredients together in a small bowl first. Place fish steaks in a sealed plastic bag or a glass pyrex dish and pour the marinade over the top. Place sealed in fridge until you're ready to cook.
  • If using a grill: spray grates with an olive oil spray and heat grill to medium-high heat. Let warm up. Turn heat up to high heat and place ahi steaks on the grill. Cook for 1-3 minutes and flip. Cook for 1-2 minutes more (or less, if you enjoy a little pink in the middle).
  • If using the stovetop: Heat olive oil in a cast iron skillet over medium-high heat, and let pan warm up. Turn heat up to high, and place ahi on pan. Cook for 1-3 minutes and flip. Cook for 1-2 minutes more (or less, if you enjoy a little pink in the middle).
  • For either method: remove fish to a cutting board once done and slice into pieces. Keep heat source on and quickly warm tortillas by adding them to the pan/grill for 1-2 minutes per side.
  • Assemble tacos: assemble fish amongst 8 tortillas. Add mayo, salsa, avocado and anything else you'd like to each taco. Serve hot with extra lime wedges.