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Tuna Belly Tacos

Tuna Belly Tacos

By Journey South Outfitters

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

Prep Time

10 Min

Cook Time

15 Min




This recipe serves:


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Units of Measurement:
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


  • 1

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

    500 ˚F / 260 ˚C


  • 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.

  • 3

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

  • 4

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

  • 5

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

    500 ˚F / 260 ˚C


  • 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!

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