Fish taco with grilled tuna, tomato salad and lime aioli

Fish tacos with tuna is a big hit in our family. I have seared the tuna in a Mexican taco spice way, which means with cumin, cayenne and paprika powder. To bit into this taco with a smooth delicious tuna together with a fresh tomato and cilantro salad filled with a creamy guacamole and lime aioli, that is just the perfect bit.

Ingredients (4 pers.):


  • 1.2lb fresh Ahi tuna steak or fillet
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper

Tomato salad

  • 15 cherry tomatoes
  • 15 sugar snap peas
  • 7 oz corn
  • 1/2 garlic clove
  • 1 bunch cilantro
  • 1 lime juice
  • 2 tbsp olive oil
  • salt and black pepper


  • 2 avocados
  • 1 garlic clove
  • 1 tomato
  • 1/4 red onion
  • 1 lime (juice)
  • pinch of salt and fresh black pepper

Chili mayo

  • 3/4 cup mayonnaise
  • 1/4 greek yoghurt
  • 1/2 garlic clove
  • 1 lime zest
  • fresh black pepper


  • 8 tortilla bread
  • 1 jalapeños

Start with preparing the tomato salad. Cut the tomatoes and peas in small cubes. Add into a bowl and add the corn, pressed garlic, whopped cilantro, juice from lime, olive oil and flavor with salt and black pepper. Mix with a spoon and let it rest until done with the rest of the dishes.


Take the avocados out from the peel and mash them with a fork. Peel and then press a garlic clove into the avocado (using a garlic press). Wash the tomato and take out the middle part of the tomato (it’s too much water in that part). Cut the tomato in small pieces. Peel and cut the red onion in really small pieces. Add into the avocado mash. Pour the lime juice over and flavour with salt and black pepper.

Lime aioli

Add mayonnaise, yoghurt, pressed garlic, lime zest and pepper into a bowl and mix it all together.


The tuna fillet should stay whole until after grilled. Massage the fish with the olive oil. Then mix the salt, chili powder, garlic powder, paprika powder, cumin and cayenne pepper in a bowl. Now massage the spice mixture on all sides of the fish fillet. Heat a skillet really hot. Keep the skillet dry (don’t add any oil). Quickly grill the fish on each side for approximately 15-30 seconds on each side (depending on how hot the skillet is) until the outside starts to get some color. The inside should still be raw. Take the skillet from the heat and slice up the tuna on a board.

Now heat the tortilla breads and slice up the jalapeño. Build the tortilla with tomato salad, guacamole, grilled tuna, lime aioli and top with some jalapeño and fresh cilantro.

Smaklig måltid!




My plate is from Danish “House Doctor”.

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