Fire up the grill for these Tuna Tacos topped with our Carrot + Dill Sauerkraut that will make your microbiome dance with joy (so to speak...)
You can use sauerkraut as a topping for so many dishes. Check out our Fennel + Orange Salad with Ginger Sauerkraut recipe.
What makes this taco unique topping them with fermented sauerkraut in place of traditional raw cabbage. Yep: a raw, live and probiotic kraut adds health benefits to the tacos as well as increases the depth of flavor. Cabbage is also highly prebiotic as well-- prebiotics are fiberous foods that provide nourishment for the good bacteria in your gut.
This taco is fun and fast to prepare because the fish it doesn’t require any marinating. To make sure your taco comes out picture perfect, preheat your grill until it is very hot. This will ensure that the fish doesn’t stick to the grates of the grill when you are cooking-- avoid that major bummer!
- 2 Yellowfin Tuna Steaks
- Olive Oil
- Kosher Salt
- 8 Corn Tortillas
- ¼ cup Queso Fresco
- ½ cup Carrot + Dill Sauerkraut
- 2 Green Onions, sliced
- Preheat your grill over high heat until heated, about 15 minutes. Rub tuna steaks with olive oil and salt both sides. Sear over high heat on grill until lightly charred and a little pink inside, about 3 minutes on each side. Remove to plate and add tortillas to grill and cook until warmed, about 3 minutes.
- Slice the tuna thin and add to tortillas. Top with queso fresco, sauerkraut and sliced green onions.