Tropical Tuna Ceviche Tacos

Cut the ahi tuna into bite‑size cubes and place them in a large, non‑reactive bowl.

Squeeze the juice of two limes over the tuna, ensuring the fish is fully submerged; this will “cook” the tuna.

Season the tuna with salt to taste and gently stir to coat all pieces evenly.

Cover the bowl with plastic wrap and let the tuna marinate in the refrigerator for 20–30 minutes, stirring once halfway through.

While the tuna marinates, prepare the creamy ginger‑soy sauce: combine the mayonnaise, lemon juice, soy sauce (1–2 tbsp), and grated fresh ginger in a small bowl; whisk until smooth and set aside.

Dice the mango, avocado, Fresno pepper, and finely dice the red onion; place all in a mixing bowl.

Add the chopped cilantro to the vegetable mixture and toss gently to combine.

After the tuna has marinated, drain any excess lime liquid if desired, then add the mango‑avocado mixture to the tuna and toss gently to distribute the flavors.

Taste and adjust seasoning with additional salt or a splash of lime juice if needed.

Toast the corn tortillas on a dry skillet over medium heat for 30–45 seconds per side, or until lightly browned and pliable.

To assemble, spoon a generous portion of the tuna ceviche onto each warm tortilla.

Drizzle the prepared creamy ginger‑soy sauce over the ceviche, then garnish with extra cilantro leaves and a wedge of lime for optional squeezing.

Serve immediately while the tortillas are still warm.