Seared Ahi Tacos with Mango Avocado Salsa

Seared Ahi Tacos with Mango Salsa and Wasabi Sauce are the perfect celebration of fresh flavors that sushi lovers will most certainly love! If you enjoy fish tacos and are into seared tuna, these tacos are a must make.

Here in Reno, NV, sushi restaurants are abundant and the quality of fish is truly impressive! Having grown up with a plethora of fresh seafood restaurants in our area, I developed a deep love for fresh fish at a young age.

In high school and college, one of my girlfriends and I would get together and make Salmon Poke, Ahi Poke Sushi Bowls, or seared ahi tacos like what you’re seeing here.

In case you’re new to the concept of seared tuna, the basic gist is we procure a quality filet of sushi grade ahi and sear it in a piping hot skillet just long enough to make the outside golden brown and crispy while leaving the inside medium-rare. 

To add complementary flavors to the fish along with some texture, whipping up a fresh mango salsa and a creamy wasabi sauce is a great way of leveling up the whole experience.

The end result is a Mexican and Japanese fusion experience, where we’re engaging in the deliciousness of seared fresh fish with Mexican-inspired fare.

If this is your first time searing fish, no worries! The step by step photo tutorial and video below in the recipe card are here to aid so that you have great success right out the gate.

What is Ahi Tuna?:

“Ahi” tuna refers to two kinds of tuna: yellowfin tuna and bigeye tuna. It is known for its vibrant pink color, its richness and soft texture. So what is the difference between ahi tuna and regular tuna?

Albacore tuna, which is considered “regular” tuna is a very lean protein with flaky texture a slightly more fishy taste.

Ahi tuna is fattier and has a tenderer texture than albacore, making it a delicious fish to enjoy raw.

Let’s dive into the fresh ingredients needed to make this delicious Ahi taco recipe a reality.

Ingredients For Seared Ahi:

Sushi Grade Tuna Steaks: The star of this ahi tuna taco recipe! We need sushi-grade tuna in order to safely cook medium-rare tuna steak.

If you are unsure whether or not your tuna is sushi grade, don’t use it in this recipe because raw fish contains parasites and bacteria that can make you sick.

Because the fish is not cooked through in this ahi tuna recipe, it is imperative that the fish be sushi-grade.

What this means is the fish is frozen at a very low temperature, which kills any potential pathogens. 

It is atypical for regular grocery stores to carry sushi-grade fish, so pay a visit to your local seafood distributor to source the fish.

Natural grocery stores like Whole Foods sometimes carry sushi grade fish. When in doubt, just ask the person behind the seafood counter!

Avocado Oil: Used to sear the tuna, we need a quality high-temperature cooking oil. I like using avocado oil because it contains healthy omega 3 fatty acids, unlike canola oil or vegetable oil.

I don’t recommend using olive oil because it will burn before it gets to a temperature hot enough to sear the tuna.

If you enjoy the flavor of sesame oil, Use a combination of toasted sesame oil with avocado oil.

Sea Salt and Black Pepper: Used to season the ahi tuna steak, we need some basic salt and pepper. You can also crust the steak using sesame seeds but this step isn’t mandatory.

Ingredients for Mango Avocado Salsa:

Fresh Mango: Adding tropical flavor to complement the fish and delicious sweetness, fresh mango is an amazing addition to fresh homemade salsas.

Ripe Avocado: Bringing creamy flavor and texture to the salsa, ripe avocado lends richness to the otherwise lean fish.

Fresh Lime Juice: A drizzle of fresh lime juice brings a citrus zing so that the salsa has some acidic flavor to offset the sweet.

Red Onion: Chopped red onion gives a fresh bite that adds a touch of heat to the mango salsa.

Jalapeno: One jalapeno pepper gives some smoky flavor to the salsa. Be sure to remove the seeds and insides for mild salsa. For spicy salsa, leave in the seeds.

Ingredients for Wasabi Sauce:

Wasabi Paste: Ahi tuna and wasabi go together like two peas in a pod. For the best results, use wasabi paste instead of wasabi powder. I’ve found the paste has better flavor and texture in sauces.
Feel free to increase or decrease the amount according to your personal taste.

Note that some brands of wasabi paste are milder than others, so choose your spice level accordingly.

Mayonnaise: A little mayo brings the creaminess to the sauce so that it is nice and rich. I like using avocado oil mayo, but your favorite kind will work just fine.

Lime Juice: Bringing some sour flavor to the sauce brings some pep and vibrance.

Pure Maple Syrup: A little sweetness rounds out the flavor profile so that the sauce is all things creamy, spicy, sweet and sour.

Ahi Tacos Ingredients:

In addition to the ingredients above, we need corn tortillas, flour tortillas, grain-free tortillas or low-carb tortillas.

Essentially, pick your favorite taco shells that you enjoy using in your taco recipes.

If you’re cilantro lover, you can chop up some fresh cilantro to garnish on top of the tacos. I like having fresh lime wedges available so that anyone can drizzle their taco with lime juice.

In addition to these ingredients, you will need a large skillet to sear the ahi tuna steaks. I recommend using a well seasoned cast iron skillet but a nonstick skillet will work too. 

Recipe Customizations:

• Prepare a basic cabbage slaw using red cabbage or green cabbage. 
• Include your favorite toppings or sauces such as green onion, soy sauce, sour cream, ponzu sauce, lemon juice, or chipotle sauce, spicy mayo, etc.
• Note that this recipe cannot be replicated with just any type of fish. If you can find sushi-grade salmon, sushi-grade bluefin tuna or yellowtail tuna (hamachi), you can use either of those options.
• If you don’t like wasabi, you can skip the wasabi sauce and you’ll still love the tacos. If you go this route, consider adding a drizzle of teriyaki sauce. 
• Increase the cooking time to prepare fully cooked fish if you don’t like the idea of eating it medium-rare. Aim for an internal temperature of 145 degrees F for fully cooked ahi.
• Use rice wine vinegar instead of lime juice in the salsa and wasabi sauce if you prefer.
• If you love slaw in your fish tacos, whip up a quite cilantro lime slaw in addition to or in lieu of the tacos.

Now that we’re experts on the simple ingredients for these delicious fish tacos, let’s make them!

How to Make Seared Ahi Tacos:

Make the Wasabi Sauce:

Add all of the ingredients for the wasabi sauce to a small bowl and stir until combined. Taste the sauce for flavor and add more pure maple syrup, mayo, or wasabi to your personal taste. Refrigerate until ready to use.

If need be, add a small amount of water to the sauce to thin it if the sauce is too thick to drizzle.

Prepare the Salsa:

Add all ingredients to a bowl and stir together to combine. Refrigerate until ready to use.

Sear the Ahi Tuna Steaks:

Remove the ahi tuna steak from its packaging and use paper towels to pat off any excess moisture. Sprinkle both sides of the ahi steak with sea salt and pepper.

In a medium-sized cast iron skillet, heat the oil over high heat. Give the oil a few minutes to heat up until it is sizzling hot.

While you can also use a nonstick skillet for this recipe, I don’t recommend using a grill pan because a smooth surface is needed in order to get a good quick sear.

Carefully place the ahi steaks on the hot skillet and sear for 1-2 minutes, or until the fish has a nice sear and the ahi is cooked about ¼” inch up the steak.

Repeat for the other side.

A thick tuna steak requires longer cooking time per side, anywhere from 3 to 5 minutes. 

For medium-rare tuna, the internal temperature should be about 120 degrees Fahrenheit. You can check the internal temperature by inserting a meat thermometer into the thickest part of the fish.

According to the Food and Drug Administration, all fish should be cooked to at least 145 degrees F for food safety. That said, you should be able to safely enjoy medium-rare fish as long as it is sushi-grade.

Place the ahi steaks on a cutting board and once cool enough to handle, use a sharp knife to cut the steaks into 1/4 to 1/2-inch strips

Make Ahi Tuna Tacos:

Heat the corn tortillas in the cast iron skillet. Place the warm tortillas on a plate and load them up with desired amount of ahi and mango avocado salsa. Drizzle with wasabi sauce and enjoy.

I recommend eating the seared ahi tuna the same day you prepare it. If you do have leftover tuna or leftover salsa, store them in an airtight container in the refrigerator for up to 24 hours. 

This easy dinner comes together in less than 40 minutes! Ideal for any busy weeknight meal or for special occasions alike. I like buying several pounds of ahi to serve friends who are also sushi enthusiasts.

If you love fish taco recipes like this, I also recommend trying out some of these reader favorites!

More Fish Taco Recipes:

• Shrimp Tacos with Chipotle Lime Sauce  
• Mahi Mahi Fish Tacos 
• Fish Tacos with Mango Salsa 
• Salmon Tacos with Slaw and Chipotle Lime Sauce  

Make these delicious fresh fish tacos for your next Taco Tuesday!

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