It doesn’t take much for us to order tacos when we see them on the menu, BUT when we saw A Spicy Perspective’s take on BBQ Fish Tacos, we had to share it with you! About a week ago, we were on the hunt for some lighter options for our Labor Day BBQ. We love a good taco. We love a good BBQ sauce. And we love a good CRUNCH. This recipe brings it all together. Follow along!
First, we need to cover our slaw and sauce bases. We’re marinating our sliced celery and green onions in apple cider vinegar and honey for a tart, crunchy slaw and stirring together our BBQ sauce and cayenne pepper sauce to coat the Ahi tuna. Mouth watering yet? Let’s get to it!
1 1/3 lbs. Ahi tuna, cut into 1/2 inch cubes
1/2 cup barbecue sauce
1/3 cup cayenne pepper sauce (like Franks)
2 1/2 cups thinly sliced celery
1/2 cup thinly sliced green onions
3 Tb. apple cider vinegar
1 Tb. honey
1 cup crumbled blue cheese
10-12 wheat tortillas (double the tortillas for corn)Salt and Pepper
- Start with the celery slaw: Slice the celery and green onions and place them in a medium bowl. Add the vinegar and honey, then stir in 1/3 teaspoon of salt, and pepper to taste. Stir well and set aside.
- Mix the barbecue sauce and pepper sauce in a second bowl. Cut the Ahi tuna into small 1/2 inch cubes and sprinkle with salt. If you like your tortillas warm and puffy, flash fry them before cooking the Ahi.
- Place a nonstick skillet over medium-high heat. Once the skillet is hot, add half the Ahi and sear for 30-60 seconds per side, flipping once, for a rare to medium-rare interior. Once the Ahi is cooked to your liking, pour in half the buffalo barbecue sauce and toss. Scoop the ahi onto a plate, wipe out the skillet, and repeat with the remaining Ahi.
- To serve: Scoop celery slaw into warm tortillas, top the slaw with the buffalo barbecue ahi, then sprinkle with crumbled blue cheese. Serve warm.
Enjoy! Check out more of Sommer’s recipes on her delectable blog. Happy Grilling!