Tuna Tacos with Lime & Cilantro Cream
By Traeger Kitchen
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.
Prep Time
25 Minutes
Cook Time
20 Minutes
Pellets
Alder
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1/2 Cup | olive oil |
| 1/4 Cup | orange juice |
| 3/8 Cup | lime juice |
| 1 Tablespoon | Taco Seasoning, dry |
| 2 Clove | garlic, minced |
| 1 Pound | Tuna, steak |
| 1 Cup | sour cream |
| 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 |
Step
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.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
00:20
6
Pull from grill and let rest for a few minutes.
7
Cut the tuna steaks into thin slices and serve with toppings. Enjoy!
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