Spicy Tuna Tacos

If you have never tried tacos with some sort of fish, you are totally missing out. I didn’t know any better until only a few months ago and I really wish someone had told me about this a lot sooner because the whole minced beef thing never enticed me. I can’t remember where I got this recipe from but it is more of a mish-mash of a few recipes crossed with some improvisation.

The notes:

  • Here, we used tuna but it goes just as well with salmon or any type of white fish (barramundi is good).
  • You can also swap out the hard corn tacos with soft or use tortillas, whatever floats your boat. I personally enjoy the crunch of the tacos to contrast with the softness of the fish. The super health conscious might not like the idea of using taco shells but I think when you combine something less healthy with a bunch of healthy stuff, Β it makes the meal, on a whole, a nutritious option πŸ™‚ If you have the time, feel free to make taco shells from scratch for super health points!
  • Apologies for my estimations of the ingredients. Sometimes when I cook, measuring is the least of my concerns! For this recipe, there’s not much need to be precise. Just adjust it to your tastes and to the amount of people you are serving.
  • This recipe is gluten free.


Spicy Tuna Tacos (serves 2 hungry people)


6 taco shells

Tuna steaks or fillets (for 2 people)

Sesame seeds

Sea Salt


1 Lime

1/2 Avocado

Vegetable oil

For the sauce:

Hot sauce (we used Byron Bay Chilli Co Heavenly Habanero Chilli sauce with Mango)

Mayonnaise (we used Kraft Classic but feel free to use a reduced fat one to save on calories!)

For the slaw:

1/4 Red Cabbage

1 Carrot, grated

1/4 cup of Coriander (Cilantro), chopped

Generous splash of Apple Cider Vinegar

Sea salt to taste


  1. Make the slaw. In a food processor, chuck in the red cabbage to shred it. In a bowl, combine with the grated carrot, chopped coriander, apple cider vinegar and salt. Set aside.
  2. Make the sauce. In a small bowl, mix a few tablespoons of the hot sauce with the mayonnaise to your taste. Some people like it hot – add more hot sauce! To tone it down, add more mayo.
  3. Prepare the tuna. Brush the tuna with oil (sparingly) and season with salt and pepper. Pour some sesame seeds on a plate and dip the tuna in the sesame seeds so it is covered on each side. Cook the tuna in a non stick pan on medium heat until the meat starts to turn white. It does not have to be perfectly cooked all the way through unless you prefer it that way. Let the tuna rest for 5 minutes. Slice it into thin pieces, against the grain.
  4. Heat up your taco shells in the oven as per directions (or until they are slightly browned). Slice up half an avocado to serve.
  5. Assemble your tacos! Tuna, sauce, avocado, slaw and then a squeeze of lime juice on top. Super tasty and bursting with vitamins, minerals and good fats!


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