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Tuna Tacos with Lime & Cilantro Cream

Tuna Tacos with Lime & Cilantro Cream

By Traeger Kitchen

Nothing says fiesta like fresh grilled Mexican tacos. These tacos are the perfect Olympic food to munch on as you watch your favorite Mexico Olympians compete.

Prep Time

25 Minutes

Cook Time

20 Minutes

Pellets

Alder

Ingredients

Number of people serving

4

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Units of measurement:
main
1/2 Cup olive oil
1/4 Cup orange juice
3/8 Cup lime juice
1 Tablespoon Taco Seasoning, dry
2 Clove garlic, minced
1 Pound Tuna, steak
1 Cup sour cream
1/3 Cup cilantro
1 Clove garlic, chopped
1 Teaspoon jalapeño, diced
corn tortillas
As Needed shredded green cabbage
As Needed red onion, diced
As Needed jalapeno, sliced into rings
As Needed diced Roma tomatoes
As Needed cilantro, chopped
To Taste lime, cut into wedges

Step

  • 1

    Marinade: Combine orange juice, lime juice, taco seasoning, minced garlic cloves and olive oil in a jar with a tight-fitting lid. Shake well.

  • 2

    Pour the marinade over the tuna steaks in a large resealable bag. Seal the bag and refrigerate for 4 hours.

  • 3

    Lime & Cilantro Cream: Combine sour cream, lime juice, cilantro, garlic and jalapenos in a blender and process until smooth. Cover and refrigerated until ready to serve.

  • 4

    Start the Traeger and set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

    400 ˚F / 204 ˚C

  • 5

    Drain tuna steaks and pat dry with paper towels. Arrange steaks directly on the grill grate and grill until the tuna is cooked to your liking, about 10-20 minutes. Flip once halfway through.

    400 ˚F / 204 ˚C

    00:20

  • 6

    Pull from grill and let rest for a few minutes.

  • 7

    Cut the tuna steaks into thin slices and serve with toppings. Enjoy!

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