We’re going to get crazy with these Miso Glazed Ahi Tuna Tacos with Nori Wrappers and turn tacos on their shell. I have a serious question for you. Why do Tuesdays get all the fun? Can we agree tacos are the right answer any day of the week?
These ahi tuna tacos are all about fresh ingredients, bright bold flavors, and getting creative in the kitchen. Wasabi in the creamy avocado offers a kick.
Likewise, the umami of the miso in the glaze makes the ahi tuna incredibly savory. In other words, they're the ultimate fish tacos!
Because we are using nori, mineral rich edible seaweed sheets, as well as gluten free soy sauce, this dish is completely gluten free. Adding a spicy mayo-sriracha sauce as well as that luscious avocado also keeps this dairy free.
Miso Glazed Ahi Tuna Tacos in Nori Wrappers, a New Twist on the Fish Taco
While these hand held treats are definitely tacos, they offer up all the flavors of your favorite sushi roll. You can entertain with these and serve them as an appetizer, lunch, or main event. They are that versatile.
What makes these gluten free and dairy free miso glazed ahi tuna tacos in nori wrappers so special?
First, it starts with all of the textures. Soft, unctuous ahi tuna. Crispy, crunchy slaw. Creamy, decadent avocado.
Second, all of the flavors compliment each other. The spicy sriracha cream is balanced by the sweet and tart purple slaw.
Let's Taco Bout Searing
These miso glazed ahi tuna tacos in nori wrappers are as easy to build as they are delicious to eat. You can prep the slaw, sauce, and avocado ahead of time making assembly quick and easy. The only cooking in this recipe is the ahi tuna itself.
Don't be intimidated about searing fish.
I'm going to give you the keys to achieving that photo worthy crust. It all starts with the fish itself.
When going to your fish monger or grocery store, you want to make sure you're purchasing sushi-grade or sashimi grade ahi tuna. That means if you prefer your tuna raw like I do, you will have that fresh, clean flavor.
Second, don't over marinate the fish. 30 minutes offers up the perfect time to infuse the flavors of miso and soy without cooking the fish in the marinade.
Third, make sure your everything bagel seasoning fully coats the fish. Pat it down and let it rest while you heat up your pan.
That brings us to the fourth key factor. You want your pan fully heated on medium-high heat. We're just searing the outside of the ahi tuna building that beautiful crust. For rare, you want to cook your ahi to 115 degrees or just below.
Love miso? Make sure you check out my recipe for Gluten Free Beef Miso Ramen.
Are you ready for Miso Glazed Ahi Tuna Tacos in Nori Wrappers? Let's get searing!
Miso Glazed Ahi Tuna Tacos in Nori Wrappers
Equipment
- Skillet
- 3 small mixing bowl
Ingredients
Miso Glazed Tuna
- 1 lbs yellow fin tuna sushi or sashimi grade
- 1 tbso miso paste
- ¼ cup gluten free soy sauce or tamari
- 1 tbso everything bagel seasoning
- 1 tsp coconut oil
Smashed Wasabi Avocado
- 2 avocados, peeled and pitted
- juice from 1 lime
- pinch of salt
- 1 tsp wasabi paste, reduce to ¼ tsp for less spice
Jicama Cilantro Slaw
- 1 cup purple cabbage, shaved thin
- ½ cup jicama, sliced thin
- 2 tbsp cilantro, chopped
- juice of 2 limes
- 1 tsp honey
- pinch of salt and pepper
- 1 tbsp unseasoned rice wine vinegar
Sriracha Mayo
- ¼ cup mayonnaise
- 1 tsp sriracha
- juice of ½ lime
- pinch of salt
- 1 tsp honey
Tacos
- nori paper, cut into 4 squares
Instructions
Miso Glazed Tuna
- In a bowl, combine the miso paste and soy sauce.
- Place tuna into the marinade, ensuring to fully coat.
- Refrigerate for 30 minutes.
- Heat skillet on medium-high heat.
- Remove tuna from the marinade and thoroughly cover all sides in the everything bagel seasoning.
- Add coconut oil to the pan and allow to heat through.
- Place the tuna in the heated pan, allowing the first side to sear for 1-2 minutes.
- Flip and repeat the process. Cook to your desired doness. Rare is 115 degrees.
- Remove from the pan and cut into cubes.
Smashed Wasabi Avocado
- Combine all of the ingredients in a bowl. Using a fork, smash together until combined and avocado is your desired texture.
Jicama Cilantro Slaw
- Combine all of the ingredients together and allow to marinate for at least 10 minutes.
Sriracha Mayo
- Stir all the ingredients together until fully incorporated.
Tacos
- To assemble, take ¼ of the nori paper. Spread avocado on the bottom. This will help soften it. Add a layer of the slaw, and then top with ahi tuna cubes. Drizzle the spicy mayo over the top.
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