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Ahi tuna tacos sounds like an expensive meal to make—even at home. But it doesn’t have to be. Chef Amy Power of Fed & Frugal teaches you how to create this delicious meal on a budget.  

Since ahi tuna itself is expensive, Chef Amy suggests using this recipe for smaller gatherings like a date night instead of for larger gatherings. She also suggests using canned tuna or shredded chicken if you want to save more money, or ahi tuna isn’t your thing. The great thing about tacos, they’re versatile. You can think outside the box and use what you have at home. Fried eggs, sautéed greens, leftover grilled shrimp or other proteins are great ingredients to spice up your meal while saving money.  

Making homemade mayonnaise and other sauces, or using whatever sauce is already in your fridge, will also help you spend less on each meal. For this meal, Amy sautés leeks, and suggests using onions if you don’t have leeks. If you’re using leftover protein, she suggests marinating the protein in whatever sauce you’re using.   Next she fries corn tortillas to give the tacos that extra crisp taste. She says, use any high heat oil you have at home and if you don’t want to fry tortillas, you can use tortilla chips or buy them ready at the store. Do whatever works for you.

Once the fish and tortillas are ready, it’s time to top off the tacos with vegetables. If any veggies are going bad, Amy suggests pickling them to preserve them and expand their lifetime. And you’ll save more money. Watch #Fed&Frugal to learn how to create this tangy tuna concoction!

If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more)