BLACKFIN TUNA TACOS WITH HABANERO PINEAPPLE SALSA

What I love about this recipe is the spicy and sweet flavors of the habanero and pineapple that make these so tasty and work with most fish or shrimp.

If you can’t get your hands on sashimi, these colorful tacos work with a pan seared fish as well! I actually caught this tuna on vacation in Florida (which was a first for me) so had to take advantage! Enjoy!

The salsa:
Juice from 2 limes
2 tbsp olive oil
1 pineapple cubed (grilled or raw, both are delish)
1 habanero thinly sliced
1/4 jalapeño (for extra spice)
1 bunch of cilantro for topping
Sesame seeds for topping

The rest:
Taco shells
Cooked white rice
1/4 cup sliced red onion cubed
Yellowfin tuna (or another white fish or tuna)*

*I used raw fish, but you could pan sear fish in olive oil 1-2 min per side with salt and pepper.

Combine salsa ingredients and set aside. Heat taco shells until they are pliable. Assemble your tacos with rice at the bottom, fish, and then salsa on top. You can adjust your heat levels in the salsa and top with cilantro, sesame seeds and more lime juice. Enjoy!