Recipes Tuna Tacos with Onions 5.0 (1,255) 1 Review To accompany his fresh tuna tacos, chef Aarón Sanchez of New York City's Paladar makes a quick, vinegary, supercrunchy red-onion pickle. It's lovely with the warm, soft tortillas. To bump up the flavors of the tacos even more, he also adds a dash of hot sauce and a healthy squirt of fresh lime juice.Plus: More Seafood Recipes and Tips By Aarón Sanchez Updated on May 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Rick Lew Total Time: 30 mins Yield: 4 Ingredients 3 tablespoons olive oil 2 medium red onions, thinly sliced Salt 1 teaspoon chipotle powder or hot paprika 1 teaspoon dried oregano 1 tablespoon red wine vinegar 1 ripe mango—peeled, pitted and cut into 1/4-inch dice 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice 1 serrano or jalapeño chile, seeded and very finely chopped 2 tablespoons fresh lime juice 1 tablespoon chopped cilantro One 1-pound tuna steak (1 inch thick) Eight 6-inch corn tortillas Directions Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate. Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt. Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos. Rate it Print