Recipe of Appetizing Fresh tuna taco / Cajun sauce
- By Melvin Reid
- 07 Jul, 2020
Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Fresh tuna taco / Cajun sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Fresh tuna taco / Cajun sauce Recipe. Chef Chad Phares shows us how to prepare tuna tacos. The most requested appetizer at his Grand Isle restaurant, Hurricane Hole.
You can cook Fresh tuna taco / Cajun sauce using 23 ingredients and 3 steps. Here is how you cook that.
Ingredients of Fresh tuna taco / Cajun sauce
- It’s 2 of fresh raw 6oz tuna steaks.
- It’s 1 tbsp of tamari or soya sauce (low sodium).
- It’s 1/2 cup of tomato, chopped.
- Prepare 1/4 cup of red onion, chopped.
- Take 1 of avocado, cubed.
- Take 3/4 cup of cabbage, chopped.
- Prepare 1/4 cup of fresh cilantro, chopped.
- Make ready of Sesame seeds.
- Make ready 6-8 of whole wheat tortilla wrap.
- Make ready of Lime.
- Prepare of Salad recipe.
- It’s 1 of English cucumber, chopped.
- Prepare 1 of large tomato, chopped.
- You need 1/4 cup of red onion, chopped.
- Take of Olive oil.
- Take of Balsamic vinegar.
- You need of Fresh cilantro, chopped.
- Prepare of Salt.
- You need of Pepper.
- You need of Left over lime juice from meal.
- You need of Cajun sauce.
- It’s 1/4 cup of mayo.
- It’s 1 tbsp of Cajun spice.
It's lovely with the warm, soft tortillas.To bump up the flavors of the tacos even more, he also adds a dash of hot sauce and a healthy squirt of fresh lime juice.Fresh Tuna Tacos, recipe, Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl.Heat a skillet over medium-high heat.
Fresh tuna taco / Cajun sauce step by step
- Marinate tuna in tamari with sesame seeds.
- Chop all ingredients and place in separate bowls. Set on table for everyone to fix there own taco. Squeeze lime on top of taco..
- Salad
Chop and mix ingredients. Serve with tacos.
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