Halal Twist by Hasan
These halal albacore tuna tacones are a delicious twist on traditional tacos, featuring crispy grilled tortillas wrapped around fresh tuna and veggies. Perfect for weeknight dinners or entertaining guests!
Why This Recipe is Halal
- Albacore tuna is a halal seafood option when properly sourced.
- All other main ingredients are plant-based or halal-certified.
- Simple substitutions make the recipe fully halal-compliant.
A Closer Look at the Ingredients
Small swaps make a big difference. Here’s what to look for when you shop.
Prawn mayo
What to watch for: Contains prawns which some consider haram
The halal solution: Use halal-certified shrimp or omit entirely
Find halal certified shrimp on Amazon →Ingredient-by-Ingredient Halal Audit
| Ingredient | Status | Note |
|---|---|---|
| flour tortillas | halal | Check for animal shortening |
| tuna | halal | Permitted seafood |
| head of cabbage | halal | Vegetable |
| pumpkin seeds | halal | Plant-based |
| red onions | halal | Vegetable |
| pea shoots | halal | Plant-based |
| sea salt | halal | Mineral |
| cracked black pepper | halal | Spice |
| coriander powder | halal | Spice |
| ground cumin | halal | Spice |
| olive oil | halal | Plant-based |
| mayonnaise | halal | Check for alcohol |
| spicy spot prawn mayo | haram | Contains prawns |
| mirin | haram | Contains alcohol |
What You’ll Need
- 5 flour tortillas
- 9-10 ounces tuna
- 1 head of cabbage
- 1/2 cup pumpkin seeds
- 2 red onions
- 1/2 ounce pea shoots
- 1 tablespoon sea salt
- 1 tablespoon cracked black pepper
- 1 tablespoon coriander powder
- 1/2 tablespoon ground cumin
- 4 tablespoons olive oil
- 1/2 cup mayonnaise
Let’s Cook
- Lightly oil one side of each tortilla.
- Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo and one quarter of the spice mix.
- Oil the tuna loin and season with remaining spice mix.
- In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
- In large very hot pan or very hot BBQ, lightly grill tortillas.
- Line grilled tortillas up evenly and slice in half.
- Position semi circles of tortilla with straight side on a forty five degree angle.
- Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
- Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
- Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
- Serve with spicy spot prawn mayo (note: contains non-halal ingredients – see substitutions).
Nutrition, Per Serving
426.6Calories
41gProtein
23gCarbs
48gFat
25gFiber
22gSugar
11mgSodium
Notes From My Kitchen
- For extra crispy tortillas, brush lightly with olive oil before grilling.
- Don’t overcook the tuna – 30 seconds per side gives you perfect medium-rare.
- Make your own halal mayo by blending halal-certified eggs, oil, and lemon juice.
Tools That Make It Easier
These are the pieces I reach for every time — tested in my own kitchen.
Grill Pan
Perfect for getting those beautiful sear marks on the tuna.
great for summer BBQsSharp Chef’s Knife
Essential for thinly slicing the tuna and cabbage.
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