Ahi Tuna Tacos

These Ahi Tuna Tacos are filled with layers of bright and fresh Asian ingredients. Tangy cabbage slaw fills fried wonton wrappers and ahi tuna is lightly dressed before topping the slaw, letting the natural flavors of the tuna shine through.


Ingredients
For the Asian Slaw
4
ounces
Green cabbage, shredded 1/4-inch thick
2
ounces
Thinly Sliced Red Onion
2
ounces
Jicama, peeled, cut into 2-inch matchsticks
1
ounce
cilantro, chopped
2
tablespoons
fresh lime juice
1 1/2
teaspoons
kosher salt
1/2
teaspoon
coarsely ground black pepper
1
pinch
ground white pepper
1/4
cup
extra virgin olive oil
For the Wasabi Lime Avocado Sauce
4
ounces
Sour Cream
2 1/2
ounces
Diced Avocado
1 1/2
teaspoons
fresh lime juice
1
teaspoon
wasabi paste
1/2
teaspoon
kosher salt
1/4
teaspoon
granulated sugar
1
pinch
cayenne pepper
1
pinch
ground white pepper
For the Ahi Tuna Dressing
3
tablespoons
soy sauce
3
tablespoons
sesame oil
1 1/2
teaspoons
fresh lime juice
1 1/2
teaspoons
minced shallots
1 1/4
teaspoons
minced ginger
1 1/4
teaspoons
chipotle paste
For the Tacos
8
3 1/2-inch square wonton wrappers
4
ounces
diced ahi tuna
*
canola oil, for frying
*
toasted black and white sesame seeds
*
brunoise red bell pepper
*
thinly sliced scallions
Directions
To make the coleslaw toss all the vegetables together. In a small bowl whisk the lime juice, salt and both peppers. Slowly drizzle in the oil, whisking, until combined. Pour over the vegetables and toss well to combine. Set aside.
To make the avocado sauce, put the sour cream and avocados in blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated.
To make the tuna dressing, add all ingredients to a mixing bowl and whisk together. Set aside, but be sure to rewhisk before serving.
To make the taco shells heat a large pot of oil to 335 degrees. Using a stainless steel taco molder, submerge the wontons into the oil for about 1 minute or until light golden brown. Drain on paper towels.
To assemble the tacos evenly distribute the slaw within the shells. Toss the diced tuna with the tuna dressing in small bowl until incorporated and spoon evenly on top of the slaw in each taco. Drizzle the avocado sauce over each taco and sprinkle with the sesame seeds, red bell pepper and scallions.

The base number of servings for this recipe is 8
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