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Smoked Tuna Belly Tacos by Journey South

Smoked Tuna Belly Tacos by Journey South

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

20 Min

Cook Time

15 Min

Pellets

Cherry

Ingredients

Number of People Serving

4

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Units of Measurement:
main
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

Step

  • 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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