These Tuna Poke Tacos are light but packed with flavor from a quick sesame marinade on the raw tuna. A drizzle of citrusy aioli and a handful of fresh vegetables add final layers of texture and flavor.
For the Yuzu Kosho Aioli
kosho pepper powder
For the Tacos
fresh ahi tuna, diced
fresh corn tortillas, warmed
Shredded cabbage, cilantro leaves, puffed rice and daikon sprouts, for garnish
To make the aioli, mix all the ingredients together in a small bowl until smooth.
In a medium bowl whisk the sesame oil, soy sauce and scallion until combined. Add the tuna and season with salt.
Fill tortillas with a bit of cabbage and cilantro. Evenly top with the marinated tuna. Drizzle with the aioli.
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