Recipe courtesy of King's Hawaiian
Print
Ahi Street Tacos
Total:
35 min
(includes chilling time)
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
35 min
(includes chilling time)
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Pineapple Salsa:
  • 1 cup small diced pineapple
  • 1/2 cup Mae Ploy sweet chili sauce
  • 2 teaspoons finely chopped fresh chives
  • 1 teaspoon black sesame seeds
Tacos:
  • 1 pound sushi-grade ahi tuna
  • 2 teaspoons Cajun spice
  • 6 teaspoons canola oil
  • 1 head Napa cabbage, julienned
  • 1/2 head purple cabbage, julienned
  • 12 corn tortillas

Directions

For the pineapple salsa: In a medium bowl, mix together the pineapple, Mae Ploy sweet chili sauce, chives and sesame seeds and set aside.

For the tacos: Cut the ahi tuna into 1-by-1-by-3-inch rectangles, then season the tuna on all sides with the Cajun spice.

Heat the canola oil on medium-high heat in a small nonstick saute pan. When the oil is hot, gently place the seasoned tuna into the hot pan and sear the tuna for 7 seconds on each side. Remove the tuna from the pan and cool in the refrigerator for 10 minutes. Toss together the Napa and purple cabbage in a medium bowl and set aside.

In a small nonstick saute pan, lightly toast the tortillas for serving. Overlap 2 tortillas on each plate and top them with the cabbage slaw. Next, cut the ahi tuna pieces into triangles, and place them on the slaw. Top with the pineapple salsa.

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