LOADED AHI TUNA TACOS WITH PICKLED ONIONS, RICE & BEANS
![IMG_9512 IMG_9512](https://www.dishofftheblock.com/wp-content/uploads/2022/08/IMG_9512-1024x771.jpeg)
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!
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