Seared Ahi Tuna Smash Tacos with Snappy Herb Salad
These seared ahi tuna smash tacos are a flavor-packed dinner that feels light and fresh, and a little different (in a good way) without being complicated. If you’ve ever had a smash burger, it’s like that… but it’s ahi tuna… and it’s a taco. You’ve got a thin layer of wonderfully seasoned, seared tuna on a tortilla, filled with a crunchy snap pea herb salad, crispy onions and creamy sriracha mayo. Ready in just 30 minutes, these are an easy meal for a weeknight and a fun way to switch up your next taco night.
Smash tacos… but make them poke-inspired!?
Yes yes, my friends, I’ve a slight ‘trust situation’ for y’all today.
Sushi-grade ahi tuna. Fresh herbs, garlic, ginger, soy sauce. Blitzed up into a paste-like mixture. (kinda like crab cakes or salmon patties, it’s not that weird mkay!?) Then smashed onto tortillas, lightly seared and topped with the most incredible snap pea herb salad, a big handful of crispy shallots and drizzle of sriracha mayo. ERRRMEGERRRDDDD. So.freaking.good.
Don’t skimp out on the herbs in the salad – I like a combo of green onions, Thai basil, mint and cilantro. Thinly slice your snap peas on a bias and it seriously makes the best crunchy lil salad situation.
I’d love to tell you that my children gobbled these up – but this is one of those times where I followed my heart and made what I was craving, and it just so happened to not be the most kid-friendly dinner. So the few times I’ve made this dinner, Ka-La and I get the amazing fully-assembled tacos and my girls get a cheese quesadilla, smashed avocado and snap peas on the side. Certainly not making an entirely different meal… just modifying a bit. Still a win in my book!
It’s time to get your ahi tuna smash taco on like Donkey Kong. I’m so serious, you gotta make these.
Thoughts on What You’ll Need to Make This Ahi Tuna Taco Recipe:
- Look for sushi grade fresh tuna steaks at the seafood counter of your local grocery store (you may have to ask if you don’t see it labeled). Even if they don’t have it out, the fish monger at my grocery store always goes into the back and grabs it for me!
- Fresh garlic + ginger is great, but paste works fine too and keeps things quick.
- Use the white parts of the green onions in the tuna mixture for a mild onion flavor, then save the green tops for the salad.
- Low-sodium soy sauce helps you control the salt level, especially with all the toppings going on. For a gluten-free friendly option, use coconut aminos or tamari.
- Fajita-size flour tortillas work best so you get that crispy edge and a good ratio of filling. You can also use corn tortillas if you need the tacos to be gluten-free.
- The magic lies in the combo of fresh herbs – mint, basil, cilantro, and green onion – so don’t just pick one. It should feel like a full salad moment rather than a garnish.
- The crispy shallots from Trader Joe’s are my favorite, but any crispy onions work. You can usually find them in the produce section near the other salad toppings or in the canned vegetables aisle.
Step-by-Step Instructions for These Ahi Tuna Smash Tacos:
Start by tossing together the snap peas, fresh cilantro, mint, basil, green onions, rice vinegar, toasted sesame oil, and sesame seeds in a bowl. Season to taste with salt. You want everything lightly coated, not drenched, so it stays crisp and fresh.
Next, pat your tuna dry with paper towels, then add it to a food processor with the garlic, ginger, green onions (white parts), soy sauce, mayo, and seasonings. Give it a quick blitz until it turns into a sticky, paste-like mixture.
Lay out your tortillas and, using lightly oiled hands, press the tuna mixture into a thin layer all the way to the edges. Think smash burger energy here. The thinner it is, the better the sear.
Heat a nonstick skillet with a splash of avocado oil, then place the tacos tuna-side down. Press gently and let them cook for about a minute until you get that golden, lightly charred crust. Flip just long enough to warm and crisp the tortilla.
It’s time for assembly! Pile on the snap pea salad, avocado, crispy shallots, a generous drizzle of spicy mayo, and fresh lime juice.
You’re done! It’s taco time.
FAQs
I wouldn’t recommend it. Canned tuna won’t give you the same texture or flavor, and it won’t hold together the way this mixture needs to. For best results, stick with sushi-grade ahi tuna.
I haven’t tested this recipe with anything except ahi tuna, but I feel confident that you could use ground chicken, ground turkey or ground pork with comparable and delicious results.
If you don’t have a food processor, I’d recommend cutting the tuna into about 2-inch chunks, marinating in the listed ingredients sans mayo, and then searing the tuna cubes for about 30 seconds per side in a non-stick skillet until seared all over. Assemble the tacos with the seared tuna and remaining ingredients. It won’t be a smash taco, but it will be delicious and all of the same flavors.
Store the cooked tacos and salad separately. Reheat the tacos in the air fryer at 350°F for a few minutes or on a skillet to crisp them back up. Then add the fresh toppings.
I’ll take at least five ahi tuna tacos. Please and thanks.
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Seared Ahi Tuna Smash Tacos with Snappy Herb Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 7–8 tacos 1x
- Category: Main Dish
- Method: Pan Fry
- Cuisine: Fusion
- Diet: Pescatarian
Description
Sushi-grade ahi tuna smashed onto tortillas and seared until golden. Topped with a crunchy snap pea herb salad, creamy avocado, and crispy shallots – this one’s a fun switch-up for taco night.
Ingredients
Ahi Tuna Tacos
- 1 lb sushi-grade ahi tuna steaks, cut into 2–3-inch chunks
- 1 tablespoon garlic, freshly minced or paste
- 1 tablespoon ginger, freshly grated or paste
- 1/4 cup green onions, thinly sliced, white parts only
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons mayo
- pinch of kosher salt and freshly cracked black pepper
- 7–8 6-inch flour tortillas (fajita-size)
- swish of avocado oil, for searing
Snappy Herb Salad
- 6oz snap peas, thinly sliced (about 2 heaping cups)
- 1 1/2 cups fresh herbs – basil, mint, green onions (green parts), and cilantro (please use all of them!)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
- pinch of salt
Toppings
- crispy shallots *see note
- avocado
- sriracha mayo
- lime wedges
Instructions
- Throw together the snappy herb salad: In a large bowl, combine the snap peas, fresh herbs, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil and 1 teaspoon sesame seeds, tossing to combine. Season to taste with salt. Set aside.
- Blitz up the ahi tuna mixture: Use a paper towel to pat the ahi tuna dry, then cut it into large chunks. Place the tuna in the bowl of a food processor fitted with the blade attachment. Add 1 tablespoon garlic, 1 tablespoon ginger, ¼ cup green onions (white parts), 2 tablespoons low-sodium soy sauce, 2 teaspoons mayo, and a pinch each of salt and pepper.
- Process the mixture on high for about 10-15 seconds until combined and a mostly smooth, paste-like mixture forms
- Form the tacos: Lay out 7-8 tortillas and divide the tuna mixture between them. Use lightly oiled hands to press the mixture into a thin, even layer, smooshing it out to the ends of the tortilla.
- Cook: In a large nonstick skillet, heat a swish of avocado oil (or other high-heat cooking oil) over medium high heat. When the oil is hot, add a taco, tuna-side down, pressing it down and letting it sizzle. Think: smash taco. Cook for one minute until charred, flip and let it cook a few seconds on the tortilla side to warm and crisp the tortilla. Repeat with the remaining tacos.
- Top ‘em up: Add a generous pile of snappy herb salad to each taco along with avocado slices, crispy onions, a big drizzle of sriracha mayo and squeeze of lime.
WOWWWW. I really, really love this for you.
Notes
Crispy shallots – I love love love the ones from Trader Joe’s. But any crispy onions are great here – like the kind you put on green bean casserole, except I like to get the variety you can find in the produce section with the other salad toppers, not the kind by the canned green beans.
Sriracha mayo – If you don’t have sriracha mayo, simply mix mayo and sriracha to your desired level of heat. I like a ratio of ⅓ cup mayo to 1 teaspoon sriracha. If you like it a little sweet, add a glug of sweet chili sauce.
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 taco with about 1/4 cup herb salad, 1/2 tablespoon sriracha mayo, and 1 tablespoon crispy shallots
- Calories: 254
- Sugar: 5.2 g
- Sodium: 536.1 mg
- Fat: 10.4 g
- Carbohydrates: 22.5 g
- Fiber: 0.9 g
- Protein: 18.1 g
- Cholesterol: 27.6 mg
Love these ahi tuna tacos? Try these recipes next:
Shrimp Baja Tacos with Chipotle Slaw
Caramelized Onion Smash Burgers
Air Fryer Fish Tacos with Mango Salsa
