Grilled Yellowfin Tuna Tacos with Cilantro Sauce
Savor the vibrant flavors of Mexico with these Grilled Yellowfin Tuna Tacos. Made with fresh, succulent yellowfin tuna fillets, these tacos are marinated in a zesty mix of lime juice, Cabo Wabo tequila, and fragrant spices. They are grilled to perfection, leaving the tuna slightly pink in the center for the ideal texture and taste. Packed into soft corn tortillas, these tacos are topped with shredded cabbage and fresh cilantro, with an optional drizzle of creamy cilantro sauce for an extra layer of flavor. Perfect for a casual gathering or a fun weeknight dinner, these fish tacos promise a burst of freshness in every bite.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Fresh lime juice
1/4 cup (Freshly squeezed)
Cabo Wabo tequila
1 1/2 tablespoons (None)
Mexican oregano (dried)
1/2 teaspoon (Dried)
Minced fresh garlic
1 1/2 teaspoons (Minced)
Onion powder
1 teaspoon (None)
Ground cumin
1/4 teaspoon (None)
Chopped fresh cilantro
1 tablespoon + 1 cup (Chopped)
Fresh yellowfin tuna fillet
1 lb (Fillet)
Corn tortillas
20 (None)
Shredded cabbage
4 - 5 cups (Shredded)
Large lime
1 (Sliced into 10 wedges)
Chipotle chiles (canned, julienned)
3 - 4 (Julienned (optional))
Fat-free cheddar cheese or fat-free Monterey Jack cheese
5 ounces (Grated (optional))
Instructions
1
In a small bowl, combine the fresh lime juice, Cabo Wabo tequila, dried Mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of chopped fresh cilantro to create the marinade.
2
Place the yellowfin tuna fillet in a large resealable plastic bag and pour the marinade over the fish, ensuring it's fully coated.
3
Seal the bag, removing excess air, and refrigerate for 1 hour to allow the flavors to infuse.
4
While the tuna is marinating, preheat your grill. Before applying heat, spray the grill surface with non-stick cooking spray to prevent sticking.
5
Once the grill is hot, place the marinated tuna fillet on the grill. Cook over medium heat, flipping once, until the tuna is cooked through but still slightly pink in the center (cooking time will depend on the thickness of the fillet; aim for a tender, flaky texture). Avoid overcooking.
6
While the tuna is grilling, briefly warm the corn tortillas on the grill until they are pliable but not crispy. Keep a close eye to ensure they do not become hard.
7
Once the tuna is done cooking, remove it from the grill and let it rest for a minute before breaking it into small chunks or shredding it.
8
To assemble the tacos, place about 1 1/2 ounces of tuna on a double layer of warmed corn tortillas. Top each taco with shredded cabbage, chopped cilantro, and a squeeze of fresh lime juice.
9
For those who enjoy a bit of heat, add canned, julienned chipotle chiles as desired.
10
If desired, sprinkle with fat-free cheddar or Monterey Jack cheese before serving for an additional flavor boost.
11
Serve the tacos immediately with lime wedges on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in these tacos?
The main protein is fresh yellowfin tuna fillet.
What ingredients are used for the tuna marinade?
The marinade consists of fresh lime juice, Cabo Wabo tequila, dried Mexican oregano, minced garlic, onion powder, ground cumin, and chopped fresh cilantro.
How long should the yellowfin tuna marinate?
The tuna should be refrigerated for 1 hour to allow the flavors to infuse properly.
What type of tequila is recommended for this recipe?
The recipe specifically calls for Cabo Wabo tequila.
How should the tuna be cooked on the grill?
Cook the tuna over medium heat, flipping once, until it is cooked through but still slightly pink in the center for a tender, flaky texture.
How do I prevent the tuna from sticking to the grill?
Spray the grill surface with non-stick cooking spray before applying heat.
How should I prepare the corn tortillas?
Briefly warm the corn tortillas on the grill until they are pliable but not crispy.
How much tuna should be placed in each taco?
Each taco should be filled with about 1 1/2 ounces of grilled tuna.
What kind of tortillas are used in this recipe?
This recipe uses 20 corn tortillas, layered double for each taco.
What are the primary toppings for these fish tacos?
The tacos are topped with shredded cabbage, chopped cilantro, and a squeeze of fresh lime juice.
Is there an option for making the tacos spicy?
Yes, you can add canned, julienned chipotle chiles as desired for extra heat.
What type of cheese can be added to the tuna tacos?
You can sprinkle fat-free cheddar or fat-free Monterey Jack cheese over the tacos if desired.
How should the lime be prepared for serving?
One large lime should be sliced into 10 wedges and served on the side.
How much shredded cabbage is needed?
The recipe requires between 4 to 5 cups of shredded cabbage.
What is the recommended amount of minced garlic?
Use 1 1/2 teaspoons of minced fresh garlic.
Should the tuna be fully cooked through?
No, it should remain slightly pink in the center to maintain the ideal texture and taste.
How much cumin is included in the seasoning?
The recipe calls for 1/4 teaspoon of ground cumin.
How much lime juice is used in the marinade?
Use 1/4 cup of freshly squeezed lime juice for the marinade.
What type of oregano should I use?
The recipe specifies using 1/2 teaspoon of dried Mexican oregano.
How much onion powder is required?
You will need 1 teaspoon of onion powder for the marinade.
How do I prepare the tuna after it has finished grilling?
Let the tuna rest for a minute before breaking it into small chunks or shredding it for assembly.
How much tequila is needed?
The recipe requires 1 1/2 tablespoons of Cabo Wabo tequila.
How much fresh cilantro is needed in total?
You will need 1 tablespoon for the marinade plus an additional 1 cup for topping.
How many tacos does this recipe roughly make?
With 20 tortillas used in double layers, the recipe makes approximately 10 tacos.
What is the best way to marinate the fish?
Place the tuna and marinade in a large resealable plastic bag, remove excess air, and seal.
What texture should the grilled tuna have?
The tuna should have a tender and flaky texture.
Can I use fat-free cheese for this recipe?
Yes, fat-free cheddar or Monterey Jack are suggested as optional flavor boosts.
Is this recipe suitable for outdoor cooking?
Yes, it is tagged for outdoor cooking and uses a grill for both the tuna and tortillas.
What is the overall flavor profile of these tacos?
They offer a burst of freshness with zesty lime, fragrant spices, and vibrant Mexican-inspired flavors.
Should the tortillas be crispy?
No, they should be warmed until pliable but not crispy or hard.