LOADED AHI TUNA TACOS WITH PICKLED ONIONS, RICE & BEANS

Ingredients

The Pickled Onions and Cucumbers:

1 cup cider vinegar

¾ cup water

4 tablespoons sugar

1 teaspoon salt

1 small red onion, thinly sliced and slices cut into half moons

1 small cucumber, very thinly sliced into rounds

 

The Tuna:

1/3 cup soy sauce

2 teaspoons sesame oil

¼ cup rice wine vinegar

1 tablespoon olive oil

2 tablespoons fresh lime juice

2 tablespoons brown sugar, packed

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoons white and black sesame seeds (tuxedo), toasted

1-pound raw sushi grade ahi tuna steak, cut into ¾” dice

2 avocados, cut into ¾” dice

 

The Rice and Beans:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cups cooked white rice

1, 15-ounce can black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

2 tablespoons fresh lime juice

 

The Rest:

1-2 tablespoons olive oil

10-12, 8” flour tortillas

½ cup cilantro leaves

Instructions

To make the pickled onions and cukes, combine the vinegar, water, sugar and salt in a pan and bring to a boil.  Stir dissolve sugar.  Pour this liquid into a large jar and add onions and cucumbers.  Shake so that everything is covered.  Shake occasionally to ensure the veggies are all coated in the liquid.  Let them sit for 1 hour or longer until the onions are bright and slightly softened.  Keep any leftovers in the fridge for up to 1 week.

To make the tuna, combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, Ragin’ Cajun, and sesame seeds in a small bowl and whisk vigorously for 1 minute.  Add the tuna and avocado and toss to combine.  Set aside to marinate.

To make the rice and beans, heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes.  Add the rice, beans, cumin, Cajun spice, salt, and lime juice to the pan and stir to coat.  Cook for 3 more minutes, stirring frequently.  Keep warm until you are ready to make the tacos.

To prepare the tortillas, heat a large frying pan over medium high heat.  When the pan is very hot, add about 1 teaspoon of oil to the pan and a tortilla.  Swirl the tortilla to coat the bottom with the oil and cook for about 1-2 minutes per side until toasty and lightly browned. Repeat with the other tortillas add a little more oil as needed.  Note – you do not need a lot of oil or the tortillas will be greasy – you just want to add a drizzle so they toast up in the pan.

To make the tacos, place about ¼ cup of the rice and beans down the center of a toasted tortilla, top with about the same amount of tuna mixture, a few of the onions and cukes, and some of the cilantro leaves. DEVOUR!

 

You May Also Like...

13414714-193E-4A1D-B66E-E2E994FEFAD2_1_201_a

THAI CHICKEN COCONUT CURRY SOUP (TOM KHA GAI)

8A123005-483A-49E3-BF86-3159920C75F6_1_201_a

SHRIMP PESTO DIP

2C63C9FB-5284-49A4-ADFA-5A0CAB7C216E_1_201_a

SUPERBLY HERBY SALMON WITH CHEESY SPINACH STUFFING OVER LEMON THYME RICE

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00