Ahi Tuna Tacos topped with Mango Salsa and a Greek Yogurt Chipotle Lime Sauce are the perfect weekday dinner. This fast, healthy, and quick meal is ready in less than 20 minutes. This meal looks fussy, but is surprisingly simple to come together and tastes better than your favorite taco shop.
Sprinkle tuna with salt, pepper and blackening seasoning.
Heat a large skillet over medium-high heat and add the two teaspoons of olive oil.
When the oil is hot, place the tuna steaks in the pan. Don't move the steak and allow it to sear for 30 seconds to 2 minutes depending on how done you want your tuna. Flip and cook the other side. You can also use tongs to sear the sides.
Let the tuna steaks rest for 2 minutes.
Thinly slice.
For the Mango Salsa:
Follow the instructions in the linked recipe below to make the mango salsa.
For the Greek Yogurt Chipotle Sauce:
In a small mixing bowl, measure out your Greek Yogurt.
Spoon out the chipotle sauce by pushing the peppers to the side of the jar. Start with less and add more to taste, as it can be spicy.
Add a squeeze of lime.
Spoon the sauce into a ziplock bag and cut off the corner to make a pretty line or just drizzle the sauce with a spoon.
To Assemble the Ahi Tuna Tacos:
Warm your tortillas on the stove or in the microwave.
Fill the taco shells with the seared ahi tuna slices.
Spoon the mango salsa on top.
Drizzle the Greek Yogurt Chipotle Sauce on top of that.
Serve immediately.
Notes
Tuna Cooking Times: 30 seconds for rare, 1 minute for medium-rare and 2 minutes for well done.Here's the Mango Salsa Recipe.Store any unassembled leftovers in the fridge for up to two days.