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Tuna Tacos with Lime & Cilantro Cream

Traeger Kitchen


Tuna Tacos with Lime & Cilantro Cream

Prep Time

25

Minutes

Cook Time

20

Minutes

Serves

4 - 6

People

Effort

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What's this?

Nothing says fiesta like fresh grilled Mexican tacos. These tacos are the perfect Olympic food to munch on as you watch your favorite Mexico Olympians compete.

Ingredients

  • 1/2 Cup olive oil

  • 1/4 Cup orange juice

  • 1/4 Cup lime juice

  • 1 Tablespoon Taco Seasoning, dry

  • 2 Clove garlic, minced

  • 1 Pound Tuna, steak

  • 1 Cup sour cream

  • 2 Tablespoon lime juice

  • 1/3 Cup cilantro

  • 1 Clove garlic, chopped

  • 1 Teaspoon jalapeño, diced

  • corn tortillas

  • As Needed shredded green cabbage

  • As Needed red onion, diced

  • As Needed jalapeno, sliced into rings

  • As Needed diced Roma tomatoes

  • As Needed cilantro, chopped

  • To Taste lime, cut into wedges

Steps

  • 1

    Marinade: Combine orange juice, lime juice, taco seasoning, minced garlic cloves and olive oil in a jar with a tight-fitting lid. Shake well.
  • 2

    Pour the marinade over the tuna steaks in a large resealable bag. Seal the bag and refrigerate for 4 hours.
  • 3

    Lime & Cilantro Cream: Combine sour cream, lime juice, cilantro, garlic and jalapenos in a blender and process until smooth. Cover and refrigerated until ready to serve.
  • 4

    Start the Traeger and set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 5

    Drain tuna steaks and pat dry with paper towels. Arrange steaks directly on the grill grate and grill until the tuna is cooked to your liking, about 10-20 minutes. Flip once halfway through.
  • 6

    Pull from grill and let rest for a few minutes.
  • 7

    Cut the tuna steaks into thin slices and serve with toppings. Enjoy!