- Pair of six-ounce, inch-thick tuna steaks
- Horseradish cream
- Seafood spice (whichever brand you prefer)
- Oil for cooking
- A spiralized cucumber cut into thin half-moon shapes
- Corn tortillas
- A diced mango
- Spring mix or romaine lettuce blend
- A diced avocado
After patting dry the fish with a paper towel, use the seafood spice blend to dust the steaks. Use a large skillet over medium-high heat to heat the oil. Once the oil has started to simmer, sear both sides of the steak for about minute or two on each side.
Move the seared ahi over to a large cutting board and allow it cool for about ten minutes. Use a sharp knife to make a thin slice across the grain.
Warm up the tortillas and then divide the tuna evenly among them. Use the spring mix to top each taco along with the mango, cucumber, and avocado. Follow by drizzling with the horseradish cream and chile-mayo and you’re ready to serve.
This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.