Home
Recipes
Spice-cured tuna tacos

Spice-cured tuna taco with avocado purée, served on a plate

Spice-cured tuna tacos

Name: Spice-cured tuna tacos
Prep time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 400g fresh line-caught tuna; 3 tbsp olive oil; 2 limes zested, 1 juiced; 1 tbsp cumin seeds; 1 tbsp coriander seeds; ½ tsp chilli flakes; 3 ripe avocados de-stoned and peeled; 3 tbsp coriander leaves; 1 tbsp pickle liquor from the pickled jalapeño chillies; 8small soft flour tacos; vegetable oil for brushing and drizzling; pickled jalapeño chillies; 50g pomegranate seeds; 1bunch coriander chopped, with a few leaves left whole; 4 shredded spring onions; 2 limes cut into wedges

Tom Kerridge

Save recipe

Serves 8

Easy

Prep: 45 mins

Plus at least 30 mins curing

A star rating of 5 out of 5.7 ratingsRate

loading...

Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lentils with charred broccoli & ginger

A star rating of 5 out of 5.4 ratings

Maple-glazed duck with orange & watercress

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the fish

400g fresh line-caught tuna
3 tbsp olive oil
2 limes

zested, 1 juiced
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp chilli flakes

For the avocado purée

3 ripe avocados

de-stoned and peeled
3 tbsp coriander leaves
1 tbsp pickle liquor

from the pickled jalapeño chillies

To serve

8small soft flour tacos
vegetable oil

for brushing and drizzling
pickled jalapeño chillies
50g pomegranate seeds
1bunch coriander

chopped, with a few leaves left whole
4 shredded spring onions
2 limes

cut into wedges

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal347
fat18g
saturates4g
carbs25g
sugars4g
protein18g
salt1.1g

Method

step 1

Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
step 2

To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it’s too thick to blitz. Spoon the mixture into a container.
step 3

If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

Recipe from Good Food magazine, December 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now