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Tuna Tacos with Pickled Jalapeño and Mango Relish

Prep time: 1hour 30min - Cook time: 15min - Total time: 1hour 45min
Serves: 4ppl


For the tuna:

8 ounces fresh ahi tuna, cut into small pieces

2 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon eel sauce

1/2 teaspoon olive oil

1/8 teaspoon of kosher salt, more to taste

1 lime, for serving

Corn or flour tortillas, for serving

For the relish:

8 large jalapeños, sliced

1 bell pepper, sliced

1 small red onion, sliced

1 small garlic clove, smashed and peeled

1 ripped avocado, cut into small cubes

1 ripped mango, cut into small cubes

1/4 cup cilantro, chopped

1/2 cup distilled white vinegar

1/2 cup filtered water

2 tablespoons sugar

1 tablespoon kosher salt


  • First, pickle the jalapeños, onion, and pepper for the relish.

  • In a medium saucepan combine garlic, water, vinegar, sugar, and salt. Heat to a boil, stirring to dissolve the sugar and salt.

  • Add the jalapeños, peppers, and onions, mix making sure they are submerged under the pickling liquids. Remove the pot from the heat and let them sit for 10-15 minutes.

  • Transfer the mixture to a clean jar and let cool at room temperature before securing. Once cooled transfer to the fridge.

  • Now that the jalapeño mixture has cooled at least one hour in the fridge, the relish can be done.

  • Cut 2-3 jalapeños, peppers, and onions into small pieces (use more or fewer jalapeños depending on your spice tolerance), place them in a bowl, add the mango, and cilantro, mix everything together.

  • Add the avocado and salt to taste, toss and taste, adjust seasoning to your liking.

  • To make the tuna, simply place it in a bowl and mix with the sesame oil, soy sauce, eel sauce, olive oil, and salt and mix it gently with a spoon.

  • To serve place the tuna in a tortilla and top with the relish and serve with a slice of lime.


- The pickled veggies can be done up to one day in advance. They will last a long - - time if kept closed in the refrigerator.

- You can toast the tortilla and serve as a tostada or simply as a cold taco.

- Go ahead and make this a day in advance, keep it in the fridge and simply put it all together when ready to eat.


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