Monday, July 1, 2013

#286 Chipotle Ginger SoyTuna Tacos

The health implications of eating animal flesh are forcing conscious people to move towards the veggie world. As a result veggie consumption has continued to grow and alleviate everywhere, especially benefiting those with allergies who are improving their health by incorporating as many vegetables as possible in their diets. If you can grow vegetables in your backyard, then you are truly blessed because the harvest is naturally nutritious and much sweeter than those from supermarkets, some are even doused with chemicals. Commercially grown vegetables must be sprayed with them so as to keep away pest infestation and it's natural that these chemicals are used. Not that these veggies are in any way harmful, but it takes hard work to completely wash out all the chemicals before cooking, leaving the added fear of missing a few spots!

I am not as dedicated a vegetable gardener as I would like to be but I reap the fruits of my labor by growing a few vegetables that are sweet, fresh and chemical free. I've been lucky to get some fresh Anaheim peppers this year, and I'm sharing how I included them in a simple Ginger soy and Roasted pepper Tuna Tacos.

Spicy Ginger Soy Chili Tuna Tacos
Spanish onion sliced- 1
Sweet Red Bell pepper-1/2
Anaheim Peppers-3
Chunk Tuna in water-2 regular size cans drained well.
Chipotle pepper and sauce- 1/2 tspn
Yogurt- 1/4 cup
Crispy Taco shells or any of your favorite soft tacos
Ginger, soy, honey and crushed red pepper -whisk together to make a dressing
Salt, pepper and olive oil as needed
 For garnish
Chopped lettuce
Chopped Tomato

Mix together 1 tspn of Olive oil, 1 tspn lime juice, salt and pepper and mix well together.
Grill the peppers over the stove or grill until dark blotches are formed on the skin. Cool.
Slice Red onion, Bell pepper and Poblano Pepper and toss them in the above dressing.
Heat a stovetop grill and grill the marinated vegetables until slightly charred.
Remove and cool. Now mix well together 1 Tblspn of olive oil, lime juice of half a lime,
1-2 Tblspn of the Ginger-soy dressing, salt, pepper and mix well in a glass bowl.
Toss the well drained Tuna into the dressing and mix well with a fork. Add the grilled vegetables and toss gently to mix.
In a seperate bowl whisk together the yogurt and finely crushed chipotle pepper in sauce until well blended. Keep aside.
Warm the Taco shells in a pre-heated oven until they are just warm and crisp.
Remove from the oven and serve immediately.
Place two shells on a serving plate. spoon in about 1-2 Tblspns of the tuna veggie mixture into
each of them. Top with lettuce and tomatoes. Drizzle the chipotle sauce over each one and sprinkle with chopped cilantro.
Squeeze Lime juice over the top and Enjoy!!


  1. looks fabulous and droolworth.

  2. Wow! Looks inviting.. Thanks for sharing..I'm a new blogger... Do visit my blog..


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