Tuna Belly Tacos
By Journey South Outfitters
Transform your fresh catch into cool and crunchy tacos. Grilled tuna belly is wrapped in a tortilla and topped with a ginger-honey coleslaw for one tasty deep-sea bite.
Prep Time
10 Min
Cook Time
15 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | ahi tuna belly |
| 3 Tablespoon | Olive oil |
| 1/4 Cup | Traeger Chicken Rub |
| 12 | (4 inch) flour tortillas |
| 3 Tablespoon | cilantro, chopped, for garnish |
Coleslaw
| 1 1/2 | inch ginger, grated |
| 3 Tablespoon | seasoned rice vinegar |
| 1 Tablespoon | honey |
| 1/8 Teaspoon | Crushed red pepper flakes |
| 1/2 Teaspoon | Salt |
| 1/4 Teaspoon | freshly ground black pepper |
| 1/4 Teaspoon | fish sauce |
| 1 Large | fresh pineapple, cored, peeled and thinly sliced |
| 1 Head | shredded cabbage |
| 2 Large | carrots, grated |
Steps
1
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
Brush the tuna with a light layer of olive oil then coat with a layer of Traeger Chicken Rub. Let tuna sit for 10 minutes while coleslaw is prepared.
3
For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper and fish sauce.
4
In a large bowl, toss together the pineapple, cabbage and carrots. Combine thoroughly with dressing.
5
Place the fish directly on the grill grate and cook for 3 minutes on each side.
500 ˚F / 260 ˚C
00:06
6
Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.
7
Assemble the tacos with the fish and coleslaw then top with chopped cilantro. Enjoy!
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