Bold, smoky, and fresh — a perfect balance of heat and brightness in every bite.
Ingredients (Serves 4)
- 1 lb fresh ahi tuna steaks (about 1-inch thick)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp ground cumin
- Salt and black pepper to taste
- 8 small corn or flour tortillas, warmed
- 1 cup shredded cabbage or lettuce (optional for crunch)
- 2 tbsp finely chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Blackening Seasoning
- In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, cayenne, cumin, salt, and pepper.
- Season the Tuna
- Pat tuna steaks dry, brush lightly with olive oil, and coat evenly with the spice mixture.
- Sear the Tuna
- Heat a cast iron skillet over medium-high heat until very hot.
- Add a drizzle of olive oil, then sear tuna for about 1–2 minutes per side for medium-rare, or longer if you prefer it more cooked.
- Slice & Assemble
- Let the tuna rest for a minute, then slice into thin strips.
- Fill each tortilla with cabbage or lettuce (if using), slices of tuna, a sprinkle of finely chopped cilantro, and a squeeze of fresh lime.
Taco Pairing Tip
These tacos love a crisp, citrusy drink — pair them with a classic margarita or a Paloma to balance the smoky spice with bright, refreshing notes.
