If you are craving a vibrant, flavorful twist on taco night, you absolutely must try this Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe. It brilliantly combines the fresh, meaty richness of perfectly grilled tuna steaks with a tangy, crunchy cabbage slaw and a spicy, creamy sriracha mayo that wakes up your taste buds. Every bite is a delightful balance of textures and flavors that feels both satisfying and exciting. This is no ordinary taco; it’s a fresh, bold, and absolutely irresistible dish that you’ll fall in love with immediately.
Ingredients You’ll Need
The beauty of this Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe lies in its simplicity—each ingredient plays a vital role, bringing color, crunch, and that punch of Umami flavor you want. Using fresh, high-quality components will really make your tacos sing!
- 12 Corn tortillas: Soft and slightly chewy, they add a warm, traditional base for your tacos.
- Sesame seeds: Toasted on top for a nutty crunch and a touch of elegance.
- 3 tbsp Mayo: Provides creaminess, the perfect canvas for mixing with spicy sriracha.
- 1 tsp Sriracha: Adds bold heat and a smoky kick to your mayo.
- 1 14-ounce bag cabbage coleslaw mix: Brings fresh, crisp texture and mild sweetness that balances the rich fish.
- 1 lime: Fresh lime juice adds a bright, zesty acidity that lifts all the flavors.
- 2 tablespoons soy sauce: Deep umami flavor in the slaw dressing.
- 1 teaspoon sesame oil: Offers a toasty, fragrant richness both in the marinade and slaw.
- 1 teaspoon honey: Balances acidity and spiciness with just a touch of natural sweetness.
- 2 half-pound tuna steaks: The star of the show—firm, meaty, and perfect for grilling.
- 1/4 cup soy sauce (for marinade): Enhances the tuna’s natural flavor and adds depth.
- 2 tsp sesame oil (for marinade): Infuses the fish with toasted, nutty aromatics.
How to Make Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe
Step 1: Marinate the Tuna Steaks
Start by giving your tuna steaks a quick marinade—a magical step that seals in flavor and ensures the fish stays moist and juicy. Simply place the tuna in a bowl or resealable bag and pour over 1/4 cup soy sauce and 2 teaspoons of sesame oil. Cover and pop it into the fridge for at least 30 minutes so the flavors have time to infuse beautifully.
Step 2: Mix the Cabbage Coleslaw
While the tuna marinates, make your vibrant cabbage coleslaw, which provides that refreshing, crunchy counterpoint. Whisk together the juice of one lime, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon honey until smooth. Pour over the bagged cabbage coleslaw mix and toss well, coating every shred in this tangy, savory dressing. The coleslaw can rest and mingle flavors while you prepare the rest.
Step 3: Prepare the Sriracha Mayo
Mix 3 tablespoons mayonnaise with 1 teaspoon sriracha until fully combined. This spicy, creamy sauce will amp up the heat and add a luscious texture that pairs delightfully with the tuna and crunchy slaw. Adjust the amount of sriracha according to your preferred spice level if you’re feeling adventurous!
Step 4: Grill the Tuna
Get your grill heated to medium-high and place the marinated tuna steaks on it. Grill for about 3 minutes on each side, totaling around 6 minutes, depending on thickness. The goal is to have a slightly charred exterior while keeping the inside tender and pink. Once done, transfer the steaks to a plate and let them rest for 3-5 minutes to redistribute the juices.
Step 5: Toast the Tortillas
While the tuna is resting, reduce the grill heat to low and lay the corn tortillas out in a single layer. Grill each side for about 1 to 2 minutes until slightly charred and warm. Wrapping them in a clean kitchen towel afterward keeps them soft and warm without drying out.
Step 6: Assemble Your Tacos
Slice the rested tuna into thick strips. Now the fun part: build your tacos! Start with a warm tortilla, add a generous handful of cabbage coleslaw, top with strips of grilled tuna, dollop with sriracha mayo, and finish with a sprinkle of toasted sesame seeds for that extra flair and crunch. Your plate is now a vibrant celebration of flavors and textures!
How to Serve Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe
Garnishes
Fresh garnishes can elevate your Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe to next-level flavor. Think thinly sliced green onions, chopped cilantro for brightness, or even a few thinly sliced radishes for an extra peppery crunch. A wedge of lime on the side is essential to squeeze over the top, bringing a zesty freshness that ties everything together.
Side Dishes
Because these tacos pack so much flavor and texture, pairing them with light, complementary sides works best. Consider serving with a simple black bean salad, Mexican street corn (elote) for a smoky-sweet contrast, or a crisp cucumber and avocado salad that cools down the heat. These sides keep the meal balanced and satisfying without overwhelming your palette.
Creative Ways to Present
For a casual party, serve the tacos deconstructed in bowls—one for cabbage coleslaw, one for sliced tuna, and small ramekins of sriracha mayo and sesame seeds—letting guests build their own tacos. Alternatively, arrange the tacos on a colorful platter garnished with lime wedges and fresh herbs, inviting everyone to dig in. Either way, this Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe shines as the centerpiece of any joyful gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare), store the grilled tuna steaks, prepared coleslaw, and sriracha mayo separately in airtight containers in the refrigerator. This helps maintain their texture and flavors for up to 2 days. Keep the tortillas wrapped in a damp paper towel inside a sealed bag for best results.
Freezing
Freezing is not recommended for the slaw or sriracha mayo as they lose their desirable texture. You can freeze the unseasoned tuna steaks if needed, but once marinated and cooked, it’s best to enjoy them fresh to retain their delicate taste and juicy texture.
Reheating
Reheat the tuna gently by warming it in a skillet over medium-low heat for just a couple of minutes, or bring to room temperature before serving to avoid drying out. Warm the tortillas on a hot dry skillet or in a microwave wrapped in a damp towel to maintain softness. Add fresh coleslaw and sriracha mayo just before serving.
FAQs
Can I use frozen tuna steaks for this recipe?
Absolutely! Just thaw them completely in the refrigerator before marinating and grilling. Fresh or high-quality thawed tuna will work great and give you the tender, flavorful results you want.
How spicy is the sriracha mayo?
The sriracha mayo has a gentle heat that enhances the dish without overwhelming it. If you like it milder, reduce the sriracha or add more mayo. For extra spice, feel free to add more sriracha or even a pinch of cayenne pepper.
Can I prepare this recipe without a grill?
Yes, you can pan-sear the tuna steaks in a hot skillet with a bit of oil for about 3 minutes per side for a similar result. Tortillas can be warmed in a dry pan or microwave if you don’t have grill access.
What can I substitute for cabbage coleslaw mix?
Feel free to use shredded green cabbage or a mix of green and purple cabbage with some grated carrot for color and crunch. Fresh shredded kale or napa cabbage can also work beautifully.
Is this recipe suitable for meal prep?
Definitely! Prepare the marinade, coleslaw, and sauce ahead of time. Store components separately and assemble tacos fresh for the best texture and flavor right before eating.
Final Thoughts
This Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe is an absolute must-try if you love meals that bring zest, freshness, and a little kick all in one bite. It’s simple enough for a weeknight but impressive enough for guests, turning any taco night into a memorable occasion. Give it a go and watch how these delicious combinations become your new favorite go-to for vibrant, satisfying dining.
Print
Tuna Steak Tacos with Sriracha Mayo and Cabbage Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
These Tuna Steak Tacos are a delicious and fresh twist on traditional tacos, featuring grilled tuna steaks marinated in soy sauce and sesame oil, topped with a tangy cabbage slaw, spicy sriracha mayo, and toasted sesame seeds, all wrapped in warm grilled corn tortillas for a perfect balance of flavors and textures.
Ingredients
For the Tacos
- 12 Corn tortillas
- Sesame seeds
- 2 half-pound tuna steaks
- 1/4 cup soy sauce
- 2 tsp sesame oil
For the Coleslaw
- 1 14-ounce bag cabbage coleslaw mix
- 1 lime (juice only)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Sriracha Mayo
- 3 tbsp mayonnaise
- 1 tsp sriracha sauce
Instructions
- Marinate the Tuna Steaks: Place the tuna steaks in a bowl or resealable bag and pour 1/4 cup soy sauce and 2 teaspoons sesame oil over them. Cover or seal and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Coleslaw: In a small bowl, whisk together the lime juice, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and honey until well combined. Toss this dressing with the cabbage coleslaw mix and set aside to let the flavors meld.
- Make the Sriracha Mayo: Combine the mayonnaise and sriracha in a small bowl, mixing until smooth and evenly blended. Adjust spiciness to taste if desired.
- Grill the Tuna Steaks: Preheat the grill to medium-high heat. Grill the marinated tuna steaks for 3 minutes on each side, totaling about 6 minutes, to achieve medium-rare doneness. Remove the tuna and let it rest for 3 to 5 minutes before slicing.
- Grill the Tortillas: Reduce the grill heat to low. Place the corn tortillas in a single layer and grill for 1 to 2 minutes per side until warm and slightly charred. Wrap them in a clean towel to keep warm and pliable.
- Assemble the Tacos: Slice the rested tuna into strips. Layer the grilled tortillas with cabbage slaw, tuna strips, a drizzle of sriracha mayo, and sprinkle with sesame seeds. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh tuna steaks, sushi-grade if possible.
- If you don’t have access to a grill, a hot grill pan or cast-iron skillet on the stovetop will work similarly.
- You can make the sriracha mayo and coleslaw a few hours ahead of time to allow the flavors to develop.
- Adjust the spiciness of the mayo by adding more or less sriracha according to taste.
- Leftover grilled tuna can be stored in the fridge for up to 2 days but is best enjoyed fresh.
