Blackened Ahi Tuna Tacos
Stop by Chef Jimmy Contreras’ booth at the Dallas Arboretum’s Food & Wine Festival to try these blackened ahi tuna tacos. He shared the recipe on Good Day.
------Advertisement-----
DALLAS – Chef Jimmy Contreras from Taco Y Vino shows you how to make the blackened ahi tuna tacos that he will serve at the Dallas Arboretum’s Food & Wine Festival.
The festival is happening during Dallas Booms and features close to 50 local chefs serving small plates, along with wine, beer, and specialty drinks.
------Advertisement-----
Blackened Ahi Tuna Tacos
Yellow Corn Tortilla Shells
- We fry Mission corn tortillas in soy oil at 325 degrees.
Blacked Ahi Tuna
------Advertisement-----
- Pat down ahi tuna filet with blackened seasoning on both sides
- With the plancha on a medium heat and a quarter-sized portion of soy oil, place the tuna filet seasoned side down for 45 seconds, then flip.
- Cook to rare. Pull off the plancha, place on a cool plate, and place in the fridge to prevent over-cooking.
Pineapple Pico
- Ripe pineapple, red onion, cilantro, then Serrano peppers all chopped to equal size. Add more Serrano for more heat. Then finish in guajillo & wasabi aioli.
To Build
- Grab your taco shell, put a layer of fresh shredded lettuce, then place your blackened tuna slices over the layer of lettuce, top with your favorite pineapple pico recipe.
LINKS: