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Seared Ahi Tuna Tacos with Radish & Cucumber and Spicy Crema

Updated: Jun 9

Fresh, flavorful and an easy recipe to whip up on a weeknight!

Seared Ahi Tuna Tacos with a Radish and Cucumber salad and spicy crema on a wooden board.
Seared Ahi Tuna Tacos with Radish & Cucumber and a Spicy Crema Drizzle

A simple seared ahi tuna combined with fresh, flavorful ingredients, tucked into a warm corn tortilla and topped with a spicy sauce and cotija cheese. These seared ahi tuna tacos are a festive dish that can also be served over the greens, with the corn tortillas on the side.

Seared Ahi Tuna Tacos with Radish Cucumber Greens and Spicy Crema


Serves 4

For the Ahi tuna

  • 1 ½ lbs Ahi tuna fillets, sushi grade (remove the tuna from the refrigerator 15 - 20 minutes prior to cooking. This will allow the skillet to stay hot and quickly sear the tuna)

  • Salt and Fresh Cracked Black Pepper

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • ¼ teaspoon smoked paprika

  • 2 tablespoons ghee/clarified butter (or another high heat oil)

  • 2 medium radishes, thinly sliced

  • 1 medium cucumber, peeled and diced

  • 2 cups (or more if you’d like an extra side salad) mixed seasonal greens

  • ½ crumbled Cotija cheese

  • ¼ cup cilantro leaves (optional)

  • ½ cup good quality mayonnaise

  • 2 tablespoons lime juice, or more to taste

  • 1 teaspoon sugar or any other natural alternative (not honey however, as honey is more of a flavoring rather than a sweetener)

  • Dash of chipotle powder, or chopped 1/2 chipotle in adobo or Sriracha (all are delicious, however the chipotle gives a smoky flavor)

  • 2 limes, quartered

  • Corn tortillas


  1. In a small bowl mix together the dried oregano, ground cumin and paprika.  Season the tuna with salt and pepper and then rub the herb/spice mixture on both sides of the tuna fillets.

  2. Next, heat a large heavy bottom skillet over medium high heat.  (A cast iron skillet works well for this recipe)  Add a few tablespoons of ghee (clarified butter) or any other high heat oil. Once the oil is hot and shimmering, place one tuna fillet in the skillet and let it brown.  About two minutes on each side.  You want both sides golden brown with a pink center.

  3. Remove the tuna fillet and set it on a cutting board.  Repeat the process with the remaining tuna fillets.

  4. Once the tuna is done, slice against the grain so the tuna doesn’t fall apart.  Set aside and prepare the greens.

  5. Toss together the radishes, cucumber, mixed greens and cilantro leaves.  Season with a little salt and pepper and squeeze of lime juice.

  6. Whisk together the mayonnaise, lime juice, sugar and chipotle powder or Sriracha.

  7. Warm the tortillas in a steamer or wrap them in foil and warm them in the oven making sure they don’t dry out.  If you have a microwave, corn tortillas warm nicely in about 10 seconds in a microwave.

  8. To assemble:

  9. Place the radish and cucumber greens in the bottom of a tortilla and then top with a slice or two of Ahi tuna.  Drizzle with the spicy crema and garnish with cotija cheese.  Repeat the process and place the tacos on a large platter with the quartered limes to serve.

  10. Serve with your favorite homemade salsa, guacamole, tortilla chips

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