Chile-Crusted Tuna Tacos Recipe

Looking for an easy Chile-crusted tuna tacos recipe? Learn how to make Chile-crusted tuna tacos using healthy ingredients.


Submitted by tclark119

Makes 4 servings



blackened tuna tacos with jicama slaw

Recipe Ingredients for Chile-crusted tuna tacos

1 cup orange juice
1 tablespoon canned chipotle peppers
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb tuna steak
2 tablespoons olive oil
4 flour tortillas
1 cup jicama
1/4 cup fresh cilantro
2 tablespoons lime juice
1 avocado
1 cup arugula

Recipe Directions for Chile-crusted tuna tacos

  1. Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.

  2. While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

  3. While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.

  4. Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.

  5. While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.

  6. Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.

  7. Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.

Categories

Main Dish

Nutrition Facts
Serving Size 282.8g
Amount Per Serving
Calories
401
Calories from Fat
186
% Daily Value*
Total Fat
20.7g
32%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
42mg
14%
Sodium
945mg
39%
Potassium
819mg
23%
Total Carbohydrates
26.6g
9%
Dietary Fiber
7.3g
29%
Sugars
6.8g
Protein
29.1g
Vitamin A 58% Vitamin C 87%
Calcium 7% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
  • Very high in vitamin B12
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement