Taco Tuesday, all year long

This month’s RecipeRedux theme is tacos!  Use this roundup to try a different taco every week for over 2 years, each recipe created to be nutritious and easy to make.  The perfect taco is a combo of flavors, textures, and the humble tortilla shell is a great vehicle for all kinds of culinary spins on the Mexican classic.  My version is more Asian-fusion than traditional, but a step above fried fish – coconut crusted ahi tuna makes a delicious and impressive addition!  Cooking it is easy and fast, and I highly recommend setting up your ingredients family-style so that people can build their own to make the process even easier.

Coconut Crusted Ahi Tuna Tacos


  • 3-4oz fresh or frozen and defrosted tuna per person
  • 1/2 cup shredded unsweetened desiccated coconut
  • Dash salt
  • Dash garlic powder
  • Dash pepper
  • 2-4 Tbsp coconut oil
  • Sliced cucumber
  • Sliced radish
  • Mixed greens
  • Dressing of choice (wasabi, horseradish, or avocado based sauces all work well)


Pat dry the tuna.  Blend the coconut and seasonings in a shallow bowl, then add tuna and coat by turning and pressing into the mixture (that amount will coat 3-4 4-oz cuts).  Heat oil on medium high; add fillets when hot and cook for 3-4 minutes per side (tuna should still be pink in the middle).  Remove and allow to cool.  Slice, then add to shells with other ingredients.  Dress and serve!