LOADED AHI TUNA TACOS WITH PICKLED ONIONS, RICE & BEANS

Tacos|Asian|Ragin Cajun|Seafood|Tex-Mex

Tracy Coyne - A137FE79-4313-412C-B821-F18EF9F0A301_1_201_a

Ingredients

The Pickled Onions and Cucumbers:

1 cup cider vinegar

¾ cup water

4 tablespoons sugar

1 teaspoon salt

1 small red onion, thinly sliced and slices cut into half moons

1 small cucumber, very thinly sliced into rounds

The Tuna:

1/3 cup soy sauce

2 teaspoons sesame oil

¼ cup rice wine vinegar

1 tablespoon olive oil

2 tablespoons fresh lime juice

2 tablespoons brown sugar, packed

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoons white and black sesame seeds (tuxedo), toasted

1-pound raw sushi grade ahi tuna steak, cut into ¾” dice

2 avocados, cut into ¾” dice

The Rice and Beans:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cups cooked white rice

1, 15-ounce can black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

2 tablespoons fresh lime juice

The Rest:

1-2 tablespoons olive oil

10-12, 8” flour tortillas

½ cup cilantro leaves

Instructions

To make the pickled onions and cukes, combine the vinegar, water, sugar and salt in a pan and bring to a boil. Stir dissolve sugar. Pour this liquid into a large jar and add onions and cucumbers. Shake so that everything is covered. Shake occasionally to ensure the veggies are all coated in the liquid. Let them sit for 1 hour or longer until the onions are bright and slightly softened. Keep any leftovers in the fridge for up to 1 week.

To make the tuna, combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, Ragin’ Cajun, and sesame seeds in a small bowl and whisk vigorously for 1 minute. Add the tuna and avocado and toss to combine. Set aside to marinate.

To make the rice and beans, heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes. Add the rice, beans, cumin, Cajun spice, salt, and lime juice to the pan and stir to coat. Cook for 3 more minutes, stirring frequently. Keep warm until you are ready to make the tacos.

To prepare the tortillas, heat a large frying pan over medium high heat. When the pan is very hot, add about 1 teaspoon of oil to the pan and a tortilla. Swirl the tortilla to coat the bottom with the oil and cook for about 1-2 minutes per side until toasty and lightly browned. Repeat with the other tortillas add a little more oil as needed. Note – you do not need a lot of oil or the tortillas will be greasy – you just want to add a drizzle so they toast up in the pan.

To make the tacos, place about ¼ cup of the rice and beans down the center of a toasted tortilla, top with about the same amount of tuna mixture, a few of the onions and cukes, and some of the cilantro leaves. DEVOUR!