: Tuna Tacos with Caramelized Onions & Mango-Cucumber Salsa - Sizzling Summer Series
Have you ever had your mind blown by a new recipe? We've got one for you from the Sizzling Summer Series! Tuna Tacos with Caramelized Onions & Mango-Cucumber Salsa bursts with flavor and is ready in just thirty minutes. Crunchy on the outside, with melt-in-your-mouth tenderness on the inside, these tuna tacos are sure to please. The salsa is a refreshing combo of sweet mango and crisp cucumber, perfect for the warm weather of summer.
The caramelized onions are sweet, spicy, fragrant, and dark from sauteing in olive oil, red wine vinegar, chipotle, and oregano. The salsa is light and sparkling from fresh lime and cilantro, getting its heat from serrano chiles. The tuna steak is seared over high heat for just three minutes per side, so the outside is beautifully charred while the inside is a brilliant pink. Serve deconstructed so everyone can make their own tacos, layering the thinly sliced tuna on warm tortillas and topping with onions and salsa. With terrific texture and freshness combined with sweet onions and salsa, these tuna tacos are mind-blowing, and a must-have treat on a sizzling summer night!
Tuna Tacos with Caramelized Onions & Mango-Cucumber Salsa Ingredients
- 3 tablespoons olive oil
- 2 medium red onions, thinly sliced
- 1 teaspoon chipotle powder or hot paprika
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 ripe mango—peeled, pitted, and cut into 1/4-inch dice
- 1 medium cucumber—peeled, seeded, and cut into 1/4-inch dice
- 1 serrano or jalapeño chile, seeded and very finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- One 1-pound tuna steak (1 inch thick)
- Eight 6-inch corn tortillas
Tuna Tacos with Caramelized Onions & Mango-Cucumber Salsa Directions
- Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of olive oil. Add the onions, season with salt, and cook over moderately high heat until softened and browned for about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
- Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice, and cilantro and season the salsa with salt.
- Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm.
- Thinly slice the tuna and transfer it to a platter. Serve with onions, salsa, and tortillas. Let everyone make their own tacos.
Taken from foodandwine.com https://www.foodandwine.com/recipes/tuna-tacos-onions