Ahi Tuna Tacos with Mango Avocado Salsa
Ahi Tuna Tacos with Mango Avocado Salsa. Ok, we may be a little obsessed with the mango salsa this summer but it’s super fun and tropical. A blend of mango, avocado, jalapeños, lime juice, and orange juice. It’s the perfect pair with any fish. But especially with these ahi tuna tacos. Pair with a sriracha Mayo on the side. The flavors are unbeatable. Cheers to Father’s Day weekend !!
It’s here…my favorite day of the week has once again arrived. Thursday nights are the most relaxed nights for me especially at the beach. It’s also Father’s Day weekend and we are kicking it off with some tropical tuna tacos and cocktails. We’re sipping on some rum and orange juices which pair perfectly with the tropical theme of these tacos. And we are sitting on the deck giving my dad his father’s day gifts. Yes, it’s a little early but we tend to get the party started extra early in our house.
Anyway, these tacos are super fun and give me that Caribbean vibe. We may not be in the Caribbean, but the jersey shore will have to do ;) !! The tuna is marinated in a soy sauce, sesame, and orange juice mixture. Then topped with a spicy, tangy mango salsa. It’s a little sweet, a little spicy. A perfect combination of flavors. All served alongside a sriracha mayo sauce dipping or drizzling.
Well time for me to get back to the festivities, but we hope you guys have a great start to father’s day weekend !! Cheers !!
Ingredients
1 pound sushi grade tuna; diced
1/2 cup soy sauce
1 orange juiced
1 lemon juiced
1 tablespoon mirin
2 teaspoons sesame oil
8 wonton wrappers
tuxedo sesame seeds
1 cup canola oil for frying
scallions for topping
For the Mango Avocado Salsa
2 mangos; diced
2 avocados; diced
2 jalapeños; seeded and diced
juice of 1 lime
2 tablespoons orange juice
salt and pepper
For the Sriracha Mayo
1/3 cup mayonnaise
2 tablespoons sriracha sauce
1 lemon juiced
2 teaspoons sesame oil
sesame seeds
sliced scallions
Directions
Mix the tuna, soy sauce, orange juice, lemon juice, mirin, sesame oil, and sesame seeds in a medium bowl. Refrigerate for 1 hour.
Cut the wonton wrappers into circles. Heat the canola oil in a medium skillet until very hot. Fry one wrapper at a time until golden on one side. Flip over and fry for an additional 10 seconds.
To make the salsa. In a medium bowl, add the mango, avocado, jalapeño, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
To make the Sriracha Mayo. Combine all ingredients in a small bowl.
Assemble the tacos. Spoon the tuna mixture over the wonton shells. Top with salsa, Sriracha Mayo, and scallions.
