• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 8
    OK

    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
    OK

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