Best 3 Seared Ahi Taco With Avocado Salsa Recipes
Seared ahi tacos with avocado salsa are a delectable combination of flavors and textures that will tantalize your taste buds. The seared ahi tuna provides a smoky, slightly crispy exterior and a tender, juicy interior. The avocado salsa adds a creamy, tangy, and refreshing complement to the fish, while the taco shells provide a sturdy base for holding all the ingredients together. This dish is perfect for a quick and easy weeknight dinner or a fun and festive party appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED AHI -AVOCADO SALAD
Seared Ahi Tuna over a layer of avocado sliced garnished with a cilantro-lime salsa and shrimp.Its really a light and delicious salad.
Provided by Chef Lee C
Categories Tuna
Time 16m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Brush your Ahi with Extra Virgin olive oil and lightly salt and pepper each side.
- Sear your fresh Ahi over a hot mesquite grill. This gives a wonderful flavor from the mesquite. 90 seconds on each side is sufficient. Set aside to rest and cool.
- -Salsa-
- In a medium bowl, add lime juice, ginger, Olive oil, garlic, fresco chili, sugar, scallions, cilantro, and soy sauce. Season with salt and pepper to taste.
- -Shrimp garnish-
- Clean and de-vein shrimp.
- In a hot skillet, add a bit of olive oil. Add shrimp and cook for 90 seconds, coat with a bit of soy sauce, flip and repeat.
- -Assembly-.
- Layer avocado on a small plate. Slice Ahi into 1/4" slabs against the grain. Should yield about 12 slices. Layer 4 slices on the avocado. Add a ribbon of Salsa along the center of the Ahi. Garnish with 4 pieces of shrimp on the outside.
- Enjoy!
Nutrition Facts : Calories 531.5, Fat 41, SaturatedFat 6.1, Cholesterol 51.8, Sodium 1120.3, Carbohydrate 25.7, Fiber 11.6, Sugar 4.9, Protein 22.3
SEARED AHI TUNA AND AVOCADO TARTARE
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.
Provided by Michael Shrader
Categories Appetizer Tuna Avocado Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/3 cups
Number Of Ingredients 8
Steps:
- Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.
SEARED AHI TACO WITH AVOCADO SALSA
Make and share this Seared Ahi Taco With Avocado Salsa recipe from Food.com.
Provided by loveleesmile
Categories Low Cholesterol
Time 45m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
- Rub spice mixture generously on both sides of the tuna.
- Preheat oven to 350°F for the taco shells.
- Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
- Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
- While the shells are heating, dice tuna into 1/4-inch cubes.
- To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
- Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
- Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.
Nutrition Facts : Calories 456, Fat 27, SaturatedFat 4.4, Cholesterol 32.6, Sodium 435.9, Carbohydrate 33.7, Fiber 10.9, Sugar 3.7, Protein 25.1
Tips:
- For the Best Tuna: Opt for sushi-grade ahi tuna for the freshest and highest-quality fish.
- Searing the Tuna: Sear the tuna briefly over high heat to maintain its tender, rare center.
- Slicing the Tuna: Slice the tuna against the grain for more tender bites.
- Avocado Salsa: Use ripe avocados for a luscious and creamy salsa.
- Taco Assembly: Layer the taco with a variety of toppings like shredded cabbage, pico de gallo, and cilantro for a flavorful experience.
Conclusion:
The seared ahi taco with avocado salsa is an exquisite culinary creation that tantalizes the taste buds with its harmonious blend of flavors and textures. The tender, rare tuna, perfectly seared to preserve its delicate flavor, pairs seamlessly with the creamy avocado salsa, adding a touch of richness and freshness. Assembled in a warm tortilla, this taco is a delightful fusion of flavors and textures that will leave you craving more. Whether you're hosting a party or enjoying a casual meal, these tacos are sure to impress and satisfy.
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