Nothing says date night in like tacos! And these Blackened Fish Tacos made with perfectly seasoned tuna steaks that are blackened to perfection in a cast iron pan. Served along side a sweet mango salsa. Stuff the warm corn tortillas with the blackened tuna steaks, purple cabbage, fresh cilantro, and a scoop or two of that mango salsa. A tried and true recipe made by so many, these easy fish tacos are a great Valentine's Day dinner or Taco Tuesday option!
Meal prep friendly, dairy-free, & gluten-friendly.
Blackened Tuna Steak Tacos with Fresh Mango Salsa
These blackened tuna steak tacos is a super easy recipe that is made with our blackened seasoning mix - a precise blend of spices we have been using for years! In fact, Jake made these blackened tuna steaks are on our first date! The seasoning has a light spiciness to it but not too spicy. Of course if you want to up it a notch then add some more SPICE 🔥. Then with the addition of some cooling components like mango, red cabbage, and even some avocado slices.
If you need other Taco Tuesday inspiration we also have these great options: Whole30 Instant Pot Spicy Buffalo White Chicken Chili, Fish Tacos Al Pastor, Slow Cooker Carnitas Burrito Bowls
What You Will Need
- blackened seasoning - a combination of paprika, onion powder, garlic powder, thyme, cayenne pepper, chili powder
- grassfed butter or ghee - this is KEY to the perfect blackened tuna. Dredging this lean muscular fish in some melted butter gives it not only more flavor but a little fat to a pretty lean fish
- tuna steaks - the star of this dish!
- purple cabbage - you can buy pre-shredded or shred it yourself!
- mango salsa - a MUST for these tacos!
- corn tortillas - any tortillas will work here (but since we are primarily GF we stick with corn tortillas) but flour tortillas will work here!
BEST Way to Cook Blackened Tuna
Cast-iron skillet is the way to go when cooking any blackened protein. We inherited Jake's grandma's old skillet and it's honestly my favorite skillet we own.
Using the freshest steaks available is also crucial to making the best blackened tuna. They should be a vibrant pink and have no fishy smell at all.
How To Make Blackened Tuna Steak Tacos
Note: Full detailed recipe instructions and ingredient measurements are found in the recipe card below.
First step to making the best damn fish tacos of your life is to get the tuna steaks out, pat dry with paper towels, and dredge them in a small bowl of liquid gold (aka butter or ghee- again a HUGE fan of Fourth and Heart).
Next is to stir together that blackening seasoning mix. Coat the tuna steaks in the spice mixture evenly on all sides.
Get a cast iron skillet preheated on medium-high heat. Swirl around a little olive oil to coat the pan. Add the fish and cook for about 3-4 minutes per side on the hot pan.
PRO TIP- You want to keep a meat thermometer handy. To avoid a rubbery tuna steak that's WAY over cooked, you want to take it off the heat to at 140F. This will ensure a perfectly cooked tuna that the fish flakes with a touch of the fork.
Allow the tuna to rest for a few minutes (5-8 minutes). While the tuna rests whip up the fresh mango salsa and other of your favorite taco toppings.
Break the tuna into smaller pieces and serve in warm tortillas topped with crunchy cabbage, red onions, mango salsa, avocado chunks, green onions, and a squeeze of lime juice.
What To Serve With Blackened Tuna Tacos?
Jake and I LOVE Mexican food and can pretty much be game for tacos any day of the week. Which is why this awesome fish taco recipe is ALWAYS at the top of our list for Valentine's Day dinners, date nights, or any night of the week. We love to serve it with a side of pico de gallo, sour cream (if you are not too concerned with dairy), black beans, corn, and maybe a side of plantain chips.
Typical blackened seasoning consists of smoked paprika, chili powder, thyme, freshly ground black pepper, kosher salt, onion powder, garlic powder, and cayenne pepper.
Nope! They do fall in a similar category though. Creole seasoning is a bit spicier than blackening seasoning.
No. Blackened proteins are simply coated in a layer of seasoning that turns a very dark color when cooked in a cast iron skillet, grill, or oven.