Tuna Tataki Tacos

The inspiration for these tacos came to me from a seafood restaurant in Puerto Vallarta, Mexico right before the pandemic when my daughter I took a trip to Mexico. This costal town is very touristy, yet has charming little corners and you can still find some very local places where tourists don’t venture out. One of them was this seaside restaurant which we practically ate every night. They had amazing drinks, though neither of us are big drinkers, but we did some shots the first day. On the other hand we enjoyed all the fabulous tacos, seafood and appetizers. They were so unique and delicious. I saved some of the pictures on my Instagram stories if you want to see. One of my favorite tacos were these spicy tuna tataki tacos. It was fresh raw tuna with a rich chipotle sauce and crunchy raw veggies, perfect meal to enjoy on a vacation in a tropical seaside town. I think I’ve successfully recreated them hope you like it.

• 

• 

NOTES

• Start with 1-2 tablespoons of chipotle with adobo, add more to your heat tolerance.
• I recently discovered Tia Lupita brand of Mexican products. I’ve tried their cactus tortillas and love its thin, light, flavorful tacos. Its made with cactus flour and white masa making it high fiber and low carb. This is not a sponsored post but I love their products.
• I subbed some of the mayo with plain yogurt to reduce the fat. This is totally optional. Use all mayo if you prefer.
• Asian markets and some fishmongers stock sashimi grade tuna, its worth checking for fresh good quality fish. Look for places were inventory moves fast also check with the fishmonger they are normally knowledgeable.

Spicy Tuna Tacos, makes about 10-12 Tacos

• ¼ cup good-quality mayonnaise
• 2 tablespoons plain yogurt (use mayo if richer flavor desired)
• ½-1 can chipotle in adobo sauce, use less or more to suit your taste ** SEE NOTES
• ¼ cup olive oil
• 2 close garlic chopped
• sea Salt
• 3/4-1 pound sashimi-quality ahi (yellowfin) tuna fillet
• ½ medium seedless cucumber, sliced
• 1 bunch green onions, thinly sliced, about 6-7
• 1 small bunch spring radishes, thinly sliced
• 1 large avocado diced
• juice of a large lime
• 8-10 small street style tacos, I used Tia Lupita ** SEE NOTES
• Flaked sea salt for garnish, optional
• sesame seeds for garnish
• Cilantro leaves for garnish

• In a blender or food processor, combine the mayonnaise, garlic, olive oil, yogurt, and canned chipotle with adobo sauce. Pulse to combine, then process until thoroughly blended.
• With a sharp knife, cut the tuna into small dice—I like ¼-inch cubes—add it to a bowl. Add the sauce to the diced tuna, refrigerate for ½ hour for the flavors to mingle.
• Just before serving, stir the lime juice into the tuna mixture and taste. Adjust with more lime and salt if necessary.
• Prepare the tortilla by heating and toasting them. Pile on a portion of the tuna mixture, place some sliced radishes, cucumber, green onions, avocado and sprinkle with sesame seeds, flaked salt and garnish with cilantro leaves. Enjoy!