By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.3 Pound | Ahi Tuna Belly |
3 Tablespoon | olive oil |
1/4 Cup | Traeger Leinenkugel's Summer Shandy Rub |
1 Pieces | Ginger, grated |
3 Tablespoon | rice vinegar |
1 Tablespoon | honey |
1/8 Teaspoon | crushed red pepper |
1/2 Teaspoon | salt |
1/4 Teaspoon | ground black pepper |
1/4 Teaspoon | fish sauce |
1 Whole | Pineapple, sliced |
1 Head | shredded cabbage |
2 Whole | shredded carrots |
3 Tablespoon | cilantro |
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
2
Brush the tuna with a light layer of olive oil then coat with a layer of Leinenkugel's Summer Shandy Rub.
3
Let tuna sit for 10 minutes while coleslaw is prepared.
4
For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper, and fish sauce.
5
In a large bowl, toss together the pineapple, cabbage, and carrots. Combine thoroughly with dressing.
6
Place the fish on the grill and cook for three minutes on each side. Remove the fish from the grill and let it rest for 5 minutes before thinly slicing.
500 ˚F / 260 ˚C
00:06
7
Assemble the tacos with the fish and coleslaw and top with chopped cilantro. Enjoy!
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