I have been debating on going pescetarian for a while now, and it has led me to try a lot of new things lately. My newest thing is fish tacos… I know, it sounds strange and I thought the same thing until I tried them. THEY ARE DELICIOUS! I took Beth’s roommate to Cabo Fish Taco when she did her cross-country trip, and we were all blown away. I decided that I needed to find a way to make my own version of my favorite fish tacos. I am so proud with how this recipe turned out. I really hope you will give it a try, even if it sounds scary. This taco in particular is a combination of baja taco and sushi, but the pairings are like a party in your mouth! You could also try just seasoning a basic white fish or shrimp (with old bay and salt or fajita/taco seasoning) and traditional taco fare (with my homemade pico de gallo: RECIPE HERE). I’ve also been doing this with portobella mushrooms and onions… so yummy.
Erin’s Tavarua-Inspired Tuna Tacos
Inspired by Cabo Fish Taco’s Tavarua (TAV–A-ROO) Tuna Tacos
8 oz. Ahi Tuna steaks
1 serrano pepper, diced (optional)
4 small flour tortillas
1 1/2 cups shredded lettuce (I use romaine)
1/2 cup diced, fresh tomatoes
1/2 avocado, diced
Mixed cheeses (optional – I don’t use)
Kiwi-Pineapple Marinade (recipe below)
Wasabi Drizzle (recipe below)
Kiwi-Pineapple Marinade Ingredients:
1/2 cup pineapple juice
1 Tbsp. olive oil
1 tsp. Old Bay seasoning
Wasabi Drizzle Ingredients:
1 to 1 1/2 Tbsp. wasabi
1/2 juiced lime (about 1 Tbsp.)
1 Tbsp. honey
(this might be nice with a little sour cream thrown in too)
Start by making the marinade for the fish. Cut kiwis in half and scoop the fruit into a food processor. Add pineapple juice, olive oil, and seasoning and blend until smooth. Use half this marinade and put washed/dried tuna steaks into it to soak (save the other half for tomorrow or make a double batch of tacos). I recommend letting it sit at least an hour in the fridge, but it will work if you don’t have the time.
Next, make the Wasabi Drizzle. Mix all ingredients together with a whisk and set aside for taco assembly. NOTE: If you do not like hot/spicy things, add a little wasabi at a time. I like mine hot so I add 1 1/2 Tbsp, but this may be too much for your liking. Take it easy.
Chop lettuce, tomato, and avocado to serve with the tacos.
Put 1 Tbsp. oil in a wok on the stove and heat to med-high. Throw in chopped serrano pepper, if using. Place marinated tuna steaks in the pan and start searing them. Depending on the thickness of your steaks, they may take up to 10 minutes to cook through. After searing each side for about 2 minutes, throw the rest of the marinade (in which they were soaking) into the pan with the tuna (continue kinda basting the fish with it). As the tuna cooks, I continue chopping the pieces in half to check for doneness. By the time they are finished cooking, they will already be broken into good sized chunks for tacos (about 1/2-inch sized pieces) and the marinade will all be soaked in and cooked out.
Now assemble the tacos! I like to warm my tortillas on a flat pan right before serving. Top with cooked tuna, avocado, lettuce, tomato and finish with the delectable wasabi drizzle. SO GOOD!!!
Next I plan to try grilling the tuna steaks, while basting with the marinade consistently, and see how they turn out.