Thetis Queen Albacore Tuna Tacones with Spicy Spot P
Dive into the vibrant flavors of the Pacific Northwest with these Thetis Queen Albacore Tuna Tacones with Spicy Spot Prawn Aioli. This recipe is a fusion of bold spices and fresh seafood, featuring perfectly grilled albacore tuna steaks seasoned with smoky paprika and earthy cumin, paired with a creamy, zesty aioli infused with sweet spot prawns and a kick of cayenne. Nestled in warm, pliable corn tortillas and layered with a crunchy slaw mix, these tacones are a harmonious blend of textures and flavors. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish is perfect for a quick yet gourmet dinner or an elevated taco night. With just 35 minutes from prep to plate, these seafood tacos are as easy to make as they are irresistible to eat.
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Recipe Information
Ingredients
- 4 pieces Albacore tuna steaks
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 6 pieces Spot prawns (peeled and deveined)
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 2 pieces Garlic cloves (minced)
- 0.5 teaspoon Cayenne pepper
- 2 cups Slaw mix (cabbage and carrots)
- 0.25 cup Cilantro (chopped)
- 4 pieces Lime wedges
Instructions
In a small bowl, combine olive oil, smoked paprika, cumin powder, salt, and black pepper. Rub this mixture evenly over the albacore tuna steaks.
Heat a grill or grill pan over medium-high heat. Grill the tuna steaks for 2-3 minutes per side or until they are lightly charred on the outside but still pink in the middle. Remove the steaks from the grill and let them rest for 5 minutes. Slice into bite-sized pieces.
To prepare the aioli, place the peeled and deveined spot prawns in a small skillet over medium heat with a drizzle of olive oil. Cook for 2-3 minutes until opaque and cooked through. Allow the prawns to cool slightly, then finely chop them.
In a medium mixing bowl, combine the chopped prawns, mayonnaise, lemon juice, minced garlic, and cayenne pepper. Stir until fully incorporated and set aside.
Warm the corn tortillas in a hot skillet or directly over a gas flame for a few seconds on each side until pliable.
Assemble the tacones by filling each tortilla with a layer of slaw mix, grilled tuna pieces, a drizzle of spicy spot prawn aioli, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for an added pop of freshness.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
