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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 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
1 Large fresh pineapple, cored, peeled and thinly sliced
1 Head shredded cabbage
2 Large carrots, grated
: 450 ˚F
3 Pound ahi tuna belly
3 Tablespoon Olive oil
1/4 Cup Traeger Chicken Rub
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
1 Large fresh pineapple, cored, peeled and thinly sliced
1 Head shredded cabbage
2 Large carrots, grated
: 450 ˚F
12 (4 inch) flour tortillas
3 Tablespoon cilantro, chopped, for garnish