Best of the Sea Tuna Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas filled with seared tuna, tangy mango-lime slaw, and a spicy aioli for a burst of coastal flavors. This mexican ready in about 45 minutes pairs tortillas, tuna, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp canola oil in a skillet over medium-high heat. Season tuna steaks with salt and pepper, then sear for 2-3 minutes per side until charred and flaky, then set aside.
  2. Step 2: In a bowl, mix diced mango, chopped red onion, lime juice, cilantro, and a pinch of salt. Toss until bright and fresh, then refrigerate for 10 minutes to allow flavors to meld.
  3. Step 3: Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Assemble tacos by placing 1/4 cup slaw, 1/2 tsp spicy aioli, and 2 oz tuna on each tortilla. Fold and serve immediately.

Frequently asked questions

How long does Best of the Sea Tuna Tacos take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the Sea Tuna Tacos?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Best of the Sea Tuna Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the Sea Tuna Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best of the Sea Tuna Tacos?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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