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Smoked Tuna Belly Tacos

Prep Time

10 Minutes

Cook Time

15 Minutes

Effort

Pellets

Cherry

Transform your fresh catch into cool & crunchy tacos. Smoked tuna belly is wrapped in a tortilla and topped with a ginger-honey coleslaw for one tasty deep-sea bite.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 3 Pound ahi tuna belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Chicken Rub

  • 12 (4 inch) flour tortillas

  • 3 Tablespoon chopped cilantro, for garnish

Coleslaw

  • 1 1/2 inch ginger, grated

  • 3 Tablespoon seasoned rice vinegar

  • 1 Tablespoon honey

  • 1/8 Teaspoon crushed red pepper

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/4 Teaspoon fish sauce

  • 1 Large fresh pineapple, cored, peeled and thinly sliced

  • 1 Head cabbage, shredded

  • 2 Large carrots, grated

Steps

  • 1

    When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

    Grill500 ˚F

  • 2

    Brush the tuna with a light layer of olive oil then coat with a layer of Traeger Chicken Rub. Let tuna sit for 10 minutes while coleslaw is prepared.

    Ingredients

    • 3 Pound ahi tuna belly

    • 3 Tablespoon olive oil

    • 1/4 Cup Traeger Chicken Rub

  • 3

    For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper and fish sauce.

    Ingredients

    • 1 1/2 inch ginger, grated

    • 3 Tablespoon seasoned rice vinegar

    • 1 Tablespoon honey

    • 1/8 Teaspoon crushed red pepper

    • 1/2 Teaspoon salt

    • 1/4 Teaspoon freshly ground black pepper

    • 1/4 Teaspoon fish sauce

  • 4

    In a large bowl, toss together the pineapple, cabbage and carrots. Combine thoroughly with dressing.

    Ingredients

    • 1 Large fresh pineapple, cored, peeled and thinly sliced

    • 1 Head cabbage, shredded

    • 2 Large carrots, grated

  • 5

    Place the fish directly on the grill grate and cook for 3 minutes on each side.

    Grill500 ˚F

  • 6

    Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.
  • 7

    Assemble the tacos with the fish and coleslaw then top with chopped cilantro. Enjoy!

    Ingredients

    • 12 (4 inch) flour tortillas

    • 3 Tablespoon chopped cilantro, for garnish

Cooking Notes

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