Print Recipe
5 from 1 vote

Seared Tuna Tacos

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dairy Free, Gluten/Grain Free, Low Carb, Paleo, Whole30
Servings: 8 Tacos


Mango Salsa

  • 2 ripe mangoes peeled and diced
  • the juice and zest from 1 lime
  • 1/3 cup chopped cilantro
  • 1/4 red onion finely chopped (approx 2 tbsp)

Chipotle Cream

  • 1/3 cup soaked cashews
  • 2 tbsp water
  • 1/2 tsp chipotle chili powder (or chipotle paste/chili in adobo sauce)
  • juice from half a lime


  • 1 celery root


  • 1/4 cup orange juice
  • 1 tbsp lime juice
  • 1 clove garlic crushed
  • 1 tbsp olive oil
  • 2 large tuna steaks
  • 1/4 tsp salt


  • 2/3 cup shredded red cabbage
  • 1 large avocado diced
  • 1 jalapeño thinly sliced


  • Combine all of the ingredients for the salsa in a bowl. Gently stir with a spoon to ensure its well mixed. Place in the fridge until ready to use. 
  • To prepare the chipotle sauce, combine all of the chipotle cream ingredients listed in a high speed blender (such as a nutribullet) and blend until completely smooth. You may need to add more water to get the liquidy consistency of a sauce. It will slightly thicken when stored in the fridge.  
  • In a rimmed dish whisk together the orange and lime juice, oil and garlic. Place the tuna steaks in the dish, sprinkle with salt and let marinate for 10 minutes per side.  
  • To prepare the tortillas cut both ends off of the celery root and then slice off the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible (watch the video above for a demonstration on how to cut the tortillas)
  • Preheat the BBQ to medium heat or alternatively heat a grill pan on the stove on medium heat. Once hot grill the tortillas for approximately 4 minutes per side until grill marks form and the tortillas are tender and pliable.
  • Once the tortillas are done cooking, place the tuna steaks on the grill and cook for just 2 minutes per side (cook longer if you prefer your tuna more well done)
  • Transfer the tuna steaks to a cutting board and cut across the grain into 1/4-inch-thick slices.
  • To prepare the tacos, top each of the tortillas with some shredded red cabbage, avocado, jalapeño, 2 slices of the tuna and a spoonful of the salsa and chipotle sauce.