Posted: May 22, 2014 in Food, seafood, spicy, taco, tuna
Tags: , , , , , ,

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I prefer to use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.


6 Tablespoons soy sauce
1 teaspoon pepper oil
¼ cup sour cream
1 Tablespoon fresh squeezed lime juice
Chopped fresh scallions
Other Ingredients…
½ lb sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips

Finely chopped scallions


Make the Topping in a bowl first, and place in the fridge. Mix marinade ingredients in a separate bowl. Chop tuna into ¼-inch cubes, and marinate in soy/oil mix for just 10 minutes, then drain. Keep cold!

Just before serving, take a tortilla chip, place 1 Tablespoon of tuna on top, top this with ½ teaspoon sour cream mixture, and garnish with chopped scallions.

Eat these quickly, before the tuna makes the tortilla soggy!


  1. Debbie Spivey says:

    Do you have to know a fish monger to get sushi grade raw tuna? I’d love to try this recipe, but the tuna will be my downfall.


    • Alz355 says:

      As I mentioned, most of the time I get my tuna at whole foods. They have frozen bricks of sushi grade tuna in their freezers. If you don’t have a whole foods near you, I’m sure some other high-end stores would have it. But even so called average tuna, if it’s fresh, would probably work, since you are marinating it in so I, which is a strong taste.



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