By Journey South Outfitters
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.
|3 Pound||ahi tuna belly|
|3 Tablespoon||Olive oil|
|1/4 Cup||Traeger Chicken Rub|
|12||(4 inch) flour tortillas|
|3 Tablespoon||cilantro, chopped, for garnish|
|1 1/2||inch ginger, grated|
|3 Tablespoon||seasoned rice vinegar|
|1/8 Teaspoon||Crushed red pepper flakes|
|1/4 Teaspoon||freshly ground black pepper|
|1/4 Teaspoon||fish sauce|
|1 Large||fresh pineapple, cored, peeled and thinly sliced|
|1 Head||shredded cabbage|
|2 Large||carrots, grated|
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
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.
3 Pound ahi tuna belly
3 Tablespoon Olive oil
1/4 Cup Traeger Chicken Rub
For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper and fish sauce.
1 1/2 inch ginger, grated
3 Tablespoon seasoned rice vinegar
1 Tablespoon honey
1/8 Teaspoon Crushed red pepper flakes
1/2 Teaspoon Salt
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon fish sauce
In a large bowl, toss together the pineapple, cabbage and carrots. Combine thoroughly with dressing.
1 Large fresh pineapple, cored, peeled and thinly sliced
1 Head shredded cabbage
2 Large carrots, grated
Place the fish directly on the grill grate and cook for 3 minutes on each side.
500 ˚F / 260 ˚C
Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.
Assemble the tacos with the fish and coleslaw then top with chopped cilantro. Enjoy!
12 (4 inch) flour tortillas
3 Tablespoon cilantro, chopped, for garnish
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