Fresh ahi tuna, diced, given a quick stir-fry until it’s just barely cooked (tossing in a little finely chopped onion during the last ten seconds). Put it in a steamed tortilla with lots of squeezed lime, some slivered raw cabbage and cilantro and your fiery salsa of choice.
THAT’S what’s good in a taco.
I won’t believe you until you bring eight or twelve to me to sample…
Mmmmm… tuna.
I love fish tacos.
You had me until you said cilantro.
Which, for me, is absolutelu essential in a taco.
I had an ahi tuna steak from Costco, and I wanted to do something different, so I came up with this. The tuna is meaty and substantial and stands up to being taco’d very well. I’ve had several variations of fish tacos, and this was definitely the best - especially if you leave the fish cubes pink in the middle.
A good variation on the steamed tortillas meme is this: Put the tortillas right on the burners of your stovetop, over a high flame. Let them toast on each side until they have a few blackened spots. As you remove them, stack them on a plate upon which you have put a damp kitchen towel, and cover them with another damp kitchen towel. Once you have enough, leave them covered to steam in the dampness and residual heat for awhile before starting to build tacos. You may need to reheat them in the microwave, covered in the towels, for 20 seconds or so.
The blackening adds another layer of yummy flavor and complexity, and it’s fast and easy, too.
I second this. When my Mexican girlfriend showed me that, about 20 years ago, I was in shock. But it’s darn good.
I’ve made them with halibut, using normal chili spices and lime. I’ve also made them with salmon, but can’t remember how I did it.
One suggestion. Don’t cook the tuna. Instead, make a cerviche with it and put THAT in the taco. It’s like a culinary orgasm, only better.
Yummy. I like my fish tacos Baja style (thinly battered and fried.) I generally use halibut, cod, or occasionally tilapia (any firm white fish will do.) Serve on corn tortilla and top with shredded red cabbage (green is perhaps more usual, but a local taqueria makes them with red, and I prefer it), twist of lime and a drizzle of sauce made from mayonnaise thinned with milk (optionally, blend with some chipotle for a little added flavor and color). You can also add some avocado, if you wish. The local taqueria mentioned above serves them with a little smear of Mexican black beans on the tortilla. It’s a little unusual, but it works.
Please don’t say fish. Please don’t say fish.
::reads OP::
Oh, man! The OP said fish.
I don’t understand it. One of these days maybe I’ll get adventurous enough to try it.
UncleRojelio, the cerviche sounds good. I’d probably start with a shrimp or crab cerviche though.
There’s something about fish in a taco that stricks me like jelly on my hamburger. 
An ahi tuna taco would be an ideal starter fish taco for a newbie. It’s meatier and more full-flavored than other fish. Give fish tacos a try - you’ll be hooked like the rest of us!
I gotta get me one of those!!
I have to recommend trying one sometime. I don’t eat fish – and when I say that, I mean I will not eat any of the various slimy things that crawl out of the sea – but I tried a fish taco many years ago, and I was hooked. I still don’t eat fish, but I’ll eat fish tacos.
'nother fish taco video. Gee, the last time I was in Ensenada, we bought them from a guy making them in a cart on the street, and they were brilliant - fresh sea bass cut into big strips, dipped into corn masa batter and fried up. Looks like Ensenada has changed considerably since 1982!
The only slimy thing that crawled out of the sea…
was us.