Tuna Tacos with Asian Cabbage Slaw
Tuna Tacos with Asian Cabbage Slaw brings together clean flavors and thoughtful texture in a way that feels both fresh and satisfying. The tuna is rubbed with garlic, maple, smoked paprika, and cumin, then cooked until tender and lightly caramelized. The result is savory with a subtle sweetness and a gentle smoky depth that lingers without overpowering.
A crisp Asian-style cabbage slaw adds contrast and brightness, with carrots, red onion, green onions, cilantro, and toasted sesame seeds layered in a lightly spicy creamy dressing. It’s crunchy, aromatic, and just vibrant enough to balance the richness of the tuna.
Corn tortillas ground the dish with warmth and subtle sweetness, making these tacos feel comforting yet refined. They’re adaptable for fresh or frozen tuna, easy enough for a weeknight, and elegant enough to serve to guests.
It’s a beautiful example of how simple ingredients — when treated with care — create something memorable.
Tuna Tacos with Asian Cabbage Slaw & Spicy Sesame-Lime Cream
Ingredients
- Tuna (Choose One Cooking Method)
- 1½ lb tuna steaks (fresh or frozen, fully thawed)
- 1 tbsp avocado oil
- Seasoning (used for both methods):
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- Zest of ½ lime
- Freshly ground black pepper
- Asian Cabbage Slaw
- 3 cups thinly sliced green or Napa cabbage
- 1 cup shredded carrots
- ¼ cup thinly sliced red onion
- 2 green onions, thinly sliced
- Dressing:
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Juice of ½ lime
- 1–2 tsp honey or maple syrup (optional, to balance)
- Finish:
- 2 tbsp chopped fresh cilantro
- 1 tbsp toasted sesame seeds
- Optional: 1 tsp grated fresh ginger
- Spicy Sesame-Lime Cream (Drizzle Sauce)
- ¼ cup plain Greek yogurt, mayo, or a combination
- 1–2 tsp sriracha or chili garlic sauce (to taste)
- 1 tsp lime juice
- ½ tsp sesame oil
- ½ tsp honey or maple syrup
- 1–2 tbsp water, to thin
- For Serving
- 8 corn tortillas, warmed
- Lime wedges
- Extra cilantro or green onions
Instructions
- In a large bowl, combine cabbage, carrots, red onion, and green onions.
- Whisk together rice vinegar, soy sauce, sesame oil, lime juice, and honey/maple syrup. Toss with vegetables, then fold in cilantro and sesame seeds. Add ginger if using.
- Set aside for 15–20 minutes to soften slightly and let flavors come together.
- Make the sauce by whisking all sauce ingredients until smooth and drizzleable. Adjust heat and thickness to your liking. Refrigerate until ready to use.
- Choose the cooking method that best suits your fish.
- Option 1: Fully Cooked, Flaked Tuna (Best for Frozen)
- Pat tuna dry. Heat oil in a skillet over medium heat.
- Cook tuna 4–5 minutes per side, until cooked through but still moist.
- Transfer to a plate and gently flake into large chunks.
- While warm, drizzle with soy sauce, sesame oil, lime zest, garlic, and black pepper. Toss gently to coat.
- Option 2: Quick-Seared Tuna (Fresh or High-Quality Frozen)
- Heat a skillet over high heat until very hot.
- Brush tuna lightly with oil.
- Sear 45–60 seconds per side for rare or 75–90 seconds per side for medium-rare.
- Rest 2–3 minutes, then slice thinly.
- Finish with soy sauce, sesame oil, garlic, lime zest, and black pepper.
- Warm corn tortillas in a dry skillet or directly over a flame until pliable. Keep wrapped in a towel until all tortillas are ready.
- Add a small mound of slaw to each tortilla and then top with tuna (flaked or sliced).
- Drizzle lightly with Spicy Sesame-Lime Cream and finish with a squeeze of lime and extra herbs if desired.
Notes
- For a dairy-free sauce, use vegan mayo or unsweetened coconut yogurt thinning as needed.
- For meal prepping store the components separately and assemble just before eating.
- Leftover tuna and slaw make a great rice bowl.