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–+ servings
2 campfire grilled tuna tacos with mango slices, avocado, red cabbage, cilantro, and wasabi mayo on a plate.
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5 from 1 vote

Campfire Grilled Tuna Tacos with Wasabi Mayo

Campfire Grilled Tuna Tacos may seem a bit extra for a camping trip, but they're a fabulous dinner option! Light, tasty, and easy to make.
Prep Time15 minutes
Cook Time6 minutes
Waiting / Marinating Time30 minutes
Total Time51 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 2 People
Calories: 471kcal

Equipment

  • Grill or Campfire

Ingredients

Marinated Tuna Steaks:

  • ½ lb Sushi Grade Frozen Ahi Tuna thawed
  • ¼ cup Coconut Aminos Tamari, or Soy Sauce
  • 2 tablespoon Rice Vinegar Apple Cider Vinegar for AIP
  • 1 tablespoon Ginger Paste
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves pressed or finely minced
  • 1 teaspoon Honey
  • ½ teaspoon Salt

Wasabi Drizzle:

  • 1 tablespoon Wasabi powder
  • 1 tablespoon Water
  • ¼ cup Mayonnaise

Assembly:

  • Flour or Corn Tortillas
  • Shredded Purple Cabbage
  • 1 Ripe Mango Sliced or chopped. Note: we prefer Atulfo Mangos for this
  • 1 ripe Avocado sliced
  • Red Onion Chopped
  • Fresh Cilantro Chopped
  • Thinly Sliced Green Onions
  • Thinly Sliced Jalapeno Peppers optional

Instructions

Marinate the Tuna

  • Using paper towels, blot excess moisture from the thawed tuna steaks. Place tuna in a medium Ziplock freezer baggie.
  • In a small bowl or measuring cup, whisk together the marinade ingredients. Season with salt and pepper, to taste.
  • Pour marinade into plastic bag, seal it. Agitate bag to fully coat the tuna, chill for a minimum of 30 minutes (I wouldn’t go much longer than a few hours).

Wasabi Mayo Drizzle:

  • In a small bowl, whisk together the wasabi powder and water. Let sit for 5-10 minutes.
  • Add Mayonnaise, whisk until smooth and well combined.
  • Cover with plastic and chill until ready to use.

Assembly:

  • Grill Tuna for 2-3 minutes per side, until cooked to your desired doneness. Don’t overcook!
  • Warm tortillas directly on the grill grates for 10-15 seconds on each side, divide among your plates.
  • Use a sharp knife to slice each tuna steak into strips, divide among your tortillas and top as desired.

Notes

Nutritional information is based on tuna and wasabi drizzle only - ½ the recipe of each.
As choice of toppings and tortillas will vary wildly from person to person, they have not been factored into the calculations as presented.

Nutrition

Calories: 471kcal | Carbohydrates: 11g | Protein: 27g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1486mg | Potassium: 320mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 2495IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg