Chili Lime Ahi Fish Tacos
These Chili Lime Ahi Fish Tacos feature fresh Ahi tuna that’s marinated in a zesty blend of chili lime seasoning. Seared to perfection and topped with purple cabbage, red onion, avocado, mango salsa, cilantro, and lime – you won’t even believe these tacos have less than 10 ingredients!
If you love tacos as much as I do, be sure to check out some of my other favorite taco recipes like Sweet Chili Chicken Soft Tacos, BBQ Chicken Tacos, Garlic Lime Chicken Street Tacos, Tomato Basil Soft Tacos, Garlic Lime Chicken Taco Salad With Avocado Dressing, or Slow Cooker Pulled Pork Street Tacos.
A Quick Look At The Recipe
- Recipe Name: Chili Lime Ahi Fish Tacos
- Ready In: 20 minutes
- Makes: 8 tacos
- Main Ingredients: ahi, avocado, corn tortillas, purple cabbage, lime
- Flavor Profile: light, refreshing, zesty lime with a little kick
- Dietary Info: gluten free, eggless, no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: bold chili flavor and zesty lime ahi street tacos
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Why You'll Love This Recipe
- Ready in 30 Minutes: That's less time than it would take to order them and go pick them up somewhere. Plus, you'll be able to enjoy homemade tacos with organic ingredients!
- Light & Zesty: This recipe for Ahi street tacos is light and zesty. So much different than classic carnitas or carne asada tacos. The combination of the sweet chili and lime seasoning with the fish really makes these insanely good!
- Healthy Tacos: I love these Chili Lime Ahi Fish Tacos because they are healthier tacos with the addition of fish instead of red meat.
- Gluten Free: I use organic corn tortillas so these are naturally gluten free!
Ingredients
- Wild-Caught Ahi Tuna: Wild caught fish is always the best option if you can find it!
- Chili Lime Seasoning: This is where all the flavor comes from, I use FreshJax Organic Spicy Habanero Lime Seasoning Sea Salt in this recipe. But any kind of chili lime seasoning will work! You could also use Organic Homemade Taco Seasoning.
- Avocado Oil: I use organic avocado oil for flavor, and it make this free of seed oils.
- Purple Cabbage: Gives these ahi street tacos a little crunch!
- Cilantro: This gives these a fresh and vibrant flavor that pairs so well with the light ahi.
- Avocado: Organic avocado gives these a creamy element and it pairs so well with the tuna.
- Tortillas: I use organic corn tortillas, but you could also use flour if you prefer. I really do like the flavor of the corn with these ahi street tacos though!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Ahi Street Tacos
- Using wild caught fish is always a more sustainable choice. Plus, you get more nutrients from wild caught compared to farm raised and I think even better flavor!
- If you don't have ahi, you could easily use salmon or a white fish in its place.
- If you don't have a chili lime seasoning, easily make your own by using taco seasoning on the fish and adding a squeeze of lime juice as it cooks!
- Flour tortillas also work, though I really like the corn flavor with these ahi street tacos.
- Store leftovers separately in their own tupperware (fish, veggies, etc.) then heat and assemble tacos for the best tasting and easy leftovers!
How to Make Chili Lime Ahi Fish Tacos
- Sprinkle 1 tablespoon of the chili lime seasoning on the tuna.
- Add the avocado oil into a large skillet and put over medium heat. Add the tuna, seasoning side down. Sprinkle the remaining 1 tablespoon of seasoning onto the other side of tuna.
- Allow tuna to cook and flip it after a few minutes. Once the tuna starts to sear on each side, you can break it up with a spatula and continue to cook until fully cooked. This will take about 10 minutes.
- While the fish is cooking, I like to chop the taco toppings. Chop the cilantro, red onion, purple cabbage, avocado, and lime wedges so they are ready.
- In a small clean skillet, heat the tortillas until warmed.
- Assemble the tacos: Add fish, avocado, chopped cabbage, red onion, cilantro, and mango salsa. Top with a bit of lime juice.
Serving Ideas
- Serve 3 Ingredient Mango Guacamole as an appetizer with tortilla chips.
- Enjoy with Bone Broth Queso Dip and tortilla chips as a side.
- If you don't have mango salsa, you can use my Organic Homemade Salsa with Fresh Tomatoes and just add in chopped up mango pieces.
- We love serving Garlic Lime Hummus with tortilla chips as a side!
Chili Lime Ahi Fish Tacos FAQ's
This recipe creates a mild flavor with a subtle kick. I prefer a more mild spice, and I think these are perfect. If you want a little more kick, feel free to add pinch of cayenne pepper to spice it up more.
This flavor is a little heat with a zesty sweetness. I love this combination as you get a little heat but with a sweet and zesty lime kick that makes the perfect pairing!
Yes, you can use salmon or white fish as well.
Yes, I'm using corn tortillas here, so they are gluten free. But, be sure you are buying a gluten free tortilla. Even some corn tortillas have wheat, so be sure to read ingredient labels if you need gluten free.
I store the fish in its own tupperware. Then I store the chopped cabbage, onion and cilantro in another. This way it's easy to heat up and assemble tacos for leftovers!
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Chili Lime Ahi Fish Tacos
Equipment
- Cutting Board
- Knife
- Large Skillet
Ingredients
- 1 pound wild caught Ahi tuna
- 2 tablespoons chili lime seasoning
- 1 tablespoon avocado oil
- 2 avocados (sliced)
- 1 cup chopped purple cabbage
- ¼ cup diced red onion
- 1 cup mango salsa
- ½ cup chopped cilantro
- 2 limes
Instructions
- Sprinkle 1 tablespoon of the chili lime seasoning on the tuna.
- Add the avocado oil into a large skillet and put over medium heat. Add the tuna, seasoning side down. Sprinkle the remaining 1 tablespoon of seasoning onto the other side of tuna.
- Allow tuna to cook and flip it after a few minutes. Once the tuna starts to sear on each side, you can break it up with a spatula and continue to cook until fully cooked. This will take about 10 minutes.
- While the fish is cooking, I like to chop the taco toppings. Chop the cilantro, red onion, purple cabbage, avocado, and lime wedges so they are ready.
- In a small clean skillet, heat the tortillas until warmed.
- Assemble the tacos: Add fish, avocado, chopped cabbage, red onion, cilantro, and mango salsa. Top with a bit of lime juice.
Video
Notes
- Using wild caught fish is always a more sustainable choice. Plus, you get more nutrients from wild caught compared to farm raised and I think even better flavor!
- If you don't have ahi, you could easily use salmon or a white fish in its place.
- Flour tortillas also work, though I really like the corn flavor with these ahi street tacos.
- Store leftovers separately in their own tupperware (fish, veggies, etc.) then heat and assemble tacos for the best tasting and easy leftovers!
- High Altitude – Follow the recipe as noted.
Nutrition
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These tacos are insanely good!