Name: tuna & pineapple salsa tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups diced ripe pineapple (about 1/2 a fresh pineapple); 1 cup diced red cabbage; 1/2 cup thinly sliced green onion; 1/4 cup chopped fresh cilantro (coriander); 3 tablespoons fresh lime juice; 2 tablespoons chopped fresh jalapeños; pinch of salt; 1/2 cup whole egg mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh lime juice; 2 tablespoons sriracha sauce; 1 tablespoon honey; 8 6-inch flour tortillas (fajita size) ((or corn tortillas)); olive oil; 12 oz tuna steaks; salt & freshly ground pepper

Perfectly seared tuna, thinly sliced & draped inside warm tortillas, topped with pineapple salsa & a sweet-heat crema. Tuna & pineapple salsa tacos – perfect for a fast & fresh midweek dinner or for a barbie get-together on the weekend.

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Pineapple pairs beautifully with any seafood & especially the oily fish – tuna, salmon, sardines, trout, swordfish & mackerel. Pineapple contains an enzyme called ‘bromelain‘ that not only helps inflammation in the body but it aids in digestion & helps to breakdown the fat in the food we consume. We love it because it works well in both sweet & savory recipes. And epitomizes warmer weather.

If you opt to make these for a weekend soiree then the salsa & sauce can be made a day ahead. All that’s left to do is to quickly sear the tuna & warm the tortillas – both take mere minutes.

And if your family love the crunch of the hard corn taco shells then use those. Soft or crunchy, either way, this is a recipe family & friends will love. Love Mexican flavors? Then try Mexican Brushcetta.

Or Bean & Beans Nachos. Maybe Slow Cooker Mexican Beef Pot Roast.

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tuna & pineapple salsa tacos

Fresh, vibrant flavors; quick & easy prep will mean these tacos will be a hit served for dinner for your family or at a barbeque with friends. Perfectly seared tuna, a lively pineapple salsa & a creamy sriracha honey sauce. You could use canned pineapple in a pinch. Salsa & sauce can be made a day ahead & stored covered in the fridge. Remove the tuna from the fridge 20 minutes before cooking.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lovoni

Ingredients

PINEAPPLE SALSA

2 cups diced ripe pineapple (about 1/2 a fresh pineapple)
1 cup diced red cabbage
1/2 cup thinly sliced green onion
1/4 cup chopped fresh cilantro (coriander)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh jalapeños
pinch of salt

CREAMY SRIRACHA & HONEY SAUCE

1/2 cup whole egg mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons sriracha sauce
1 tablespoon honey

TUNA TACOS

8 6-inch flour tortillas (fajita size) (or corn tortillas)
olive oil
12 oz tuna steaks
salt & freshly ground pepper

To make the salsa:

Combine all the salsa ingredients in a medium-sized bowl. Cover with plastic wrap & place in the fridge.

To make the sauce:

Combine all the sauce ingredients in a small bowl. Cover with plastic wrap & place in the fridge

To make the tacos:

Heat a grill pan, a cast iron pan or a barbecue grill to medium-high. Place tortillas in pan for 30 to 45 seconds per side until warm & grill marks are appear. Remove from pan, fold in half & cover to keep warm.
Drizzle a little oil over both sides of tuna, rubbing on the tuna to coat. Sprinkle both side of each piece of tuna with a pinch of salt & pepper. Cook for about 2 minutes each side until browned. Remove to a plate or board; cover & let rest for 5 minutes before slicing across the grain into thin slices.
To serve, spread a spoonful of the sauce inside each tortilla. Add tuna, salsa & drizzle with more sauce. Makes 8. Serves 3 to 4.