Tuna Tacos with Cucumber and Mango Salsa

1 lb Tuna Portions Panamei
8 tortillas
3 Tbsp olive oil
2 red onions, thinly sliced
1 tsp fresh oregano
1 Tbsp fresh cilantro, chopped
1 cucumber, peeled and diced
1 mango, ripe, peeled and diced
1 Serrano chili, seeded, finely chopped
1 Tbsp red wine vinegar
1 tsp paprika
½ lime, juice

In a large skillet heat 2 tablespoons of olive oil.

Add the onions, season with salt and cook over medium heat for about 8 minutes, until softened and browned. Add the paprika and cook for 30 seconds. Add the vinegar and the oregano. Cook for a minute and transfer to a plate.

Using a bowl, combine the cucumber, the mango, Serrano, cilantro and lime juice. Add a little salt, mix well, reserve.

Rub the tuna with 1 tablespoon of olive oil; season with salt. Using a grill pan over high heat, grill the tuna until lighted charred, about 3 minutes each side. Remove from pan.

Grill the tortillas for about 15 seconds, or until soft and hot.

Thinly slice the tuna.

Arrange all ingredients in a platter, so you can prepare the tacos with the onions, the mango salsa, and fresh cilantro.

To keep the tortillas warm, wrap them in aluminum foil right after grilling.


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