These delicious tuna tacos combine flavors from Japanese and Mexican cuisines. It’s best to buy fish fresh the same day you plan to cook it. When searing fish, make sure your pan is extremely hot but not smoking; for maximum flavor and tenderness, first dry the fish with paper towels, then season it generously before adding it to the pan.
Tuna Tacos with Avocado and Wasabi Crema
1/2 cup (4 oz./125 g) sour cream
2 Tbs. heavy cream
1 1/2 tsp. wasabi paste
1 Tbs. fresh lemon juice
1 tsp. low-sodium soy sauce
Kosher salt and freshly ground pepper
1 cup (3 oz./90 g) shredded green cabbage
1 cup (3 oz./90 g) shredded red cabbage
4 tsp. seasoned rice wine vinegar
1 tsp. mirin
2 Tbs. olive oil
1 lb. (500 g) tuna steak, cut into 4 equal rectangular pieces
1 avocado, pitted, peeled and thinly sliced
8 corn or flour tortillas, warmed
To make the wasabi crema, in a bowl, stir together the sour cream, heavy cream, wasabi paste, lemon juice, soy sauce and 1/4 tsp. salt. Let stand at room temperature to allow the flavors to blend until you are ready to serve.
In a large bowl, toss together the cabbages. Add the vinegar, mirin, 1 Tbs. of the olive oil and salt and pepper to taste and toss to mix well. Set aside.
In a nonstick fry pan over high heat, warm the remaining 1 Tbs. olive oil. Add the tuna to the hot oil and sear, turning once, until nicely browned on both sides, about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for a few minutes, then slice thinly.
To assemble, fill the tortillas with the tuna, dividing it evenly, and top with a handful of the cabbage, some avocado slices and a generous drizzle of the wasabi crema. Serve immediately. Serves 4.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.