Gluten Free Cilantro-Lime Tuna Tacos
These tacos are bright, fresh, and packed with bold flavor — the kind of meal that feels like a restaurant order but comes together in your own kitchen in under 30 minutes. Ahi tuna steaks get rubbed down with a smoky spice blend of cumin, chili powder, and smoked paprika before hitting a hot skillet, building a deeply seasoned crust that makes every bite seriously satisfying. The cilantro-lime slaw is tangy and crisp, and it softens just enough while the tuna cooks so the textures come together perfectly when you assemble. Corn tortillas are the natural foundation here — naturally free of wheat and gluten, they char up beautifully over a flame or in a dry skillet and add that slightly smoky, earthy note that flour tortillas simply can't replicate. Creamy avocado slices and a squeeze of fresh lime round everything out, and a dash of hot sauce takes it over the top if you like a little heat. This recipe makes four generous servings, so it's just as good for a casual weeknight dinner as it is for feeding friends on taco night. No specialty swaps, no complicated substitutions — just clean, real ingredients that happen to work perfectly together.
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Learn more →Ingredients
4 servings
For the tuna
- 1 lb ahi tuna steaks (about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, 1 tbsp olive oil, and 1/2 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the tuna.
- 2
In a small bowl, stir together the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the tuna steaks dry with paper towels, then rub the spice mixture evenly over both sides of each steak.
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