Habanero tuna tacos with chimichurri and grilled pineapple slaw

Great spicy tuna tacos that are perfect for a summertime dinner

Another recipe for Island Trollers! This time I used their habanero tuna to make habanero tuna tacos with chimichurri and grilled pineapple slaw.

Ok, this was the first time I had ever eaten habanero. And, well, it’s hot. Check out the table of the scoville ratings for where different chiles land based on their heat. Habaneros are 10 times hotter than serranos! Did I mention that habanero is hot? I think this songby Buster Poindexter should be playing in the background.

Island Trollers puts the actual chopped chile pepper right in the can with the tuna; see the little flecks of orange habanero on top!

The grilled pineapple and the avocado help to tame the heat here. You could also use a bit of sour cream as well. I might try to use this habanero tuna in an enchilada next – like an enchilada Suiza with a creamy sauce.

But, if you like hot and spicy, this habanero tuna was amazing! Spicy and hot. The tuna is so good that it held it’s own against the super spicy habanero. In this can of habanero tuna you get spicy and salty, yummy tuna goodness, and all those good-for-you omega 3s.

If you don’t like hot food, use a can of Original Island Trollers Tuna; this would definitely be amazing, even with no heat.
tuna tacos

Look at those nice big chunks of tuna!

Island Trollers Habanero Tuna Tacos with Chimichurri and Grilled Pineapple Slaw
Makes 4-6 servings

1 recipe homemade Chimichurri sauce at room temperature, divided use
1 can Island Trollers habanero tuna, undrained
Corn tortillas
1 recipe Pineapple Slaw (recipe below)

Heat a small saucepan over medium heat. Once the pan is hot, add 2 tablespoons chimichurri sauce and 1 can Island Trollers tuna with all the juices. Using a wooden spoon, mix tuna and chimichurri together. Cook until warmed through, about 5 minutes. Place warmed tuna in a serving bowl.

Place a dry cast iron skillet over high heat. Once the skillet is hot, place one tortilla at a time in the skillet, and toast tortilla until it begins to turn golden but is still soft, about 5 minutes per tortilla.

Place bowls of tuna, remaining chimichurri sauce, pineapple slaw, and corn tortillas out for guests to make their own tacos. Also, place bowls of optional garnishes like avocado and sour cream out.

Grilled pineapple spears ready to be chopped and tossed in the slaw

Grilled Pineapple Slaw

3 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon honey
¼ teaspoon cayenne pepper
4 tablespoons olive oil
1 lb fresh pineapple spears
3 cups Napa cabbage, thinly sliced
½ red pepper, thinly sliced

In a small bowl, whisk together the first 5 ingredients (lime juice through olive oil), and set aside.

Grill pineapple spears over medium heat on a grill or in a grill pan on the stove until nice char marks appear. Allow pineapple to cool for 5-10 minutes. Slice pineapple into small chunks.

Toss cabbage, red pepper, and pineapple chunks together in a large serving bowl. Dress with honey-lime dressing. Serve immediately.