Firecracker Tuna Tacos

firecracker tuna tacos

These Firecracker Tuna Tacos will become a summertime favorite.

Firecracker Tuna Tacos
Yields: 4-6 servings
 
Ingredients
  • 1 avocado, halved and pitted
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared wasabi (optional)
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 1 pound sushi-grade yellowfin tuna, cut into ¼-inch cubes
  • Firecracker Sauce (recipe follows)
  • 32 miniature hard taco shells
  • Gingery Slaw (recipe follows)
  • Garnish: wasabi tobiko
Instructions
  1. In the container of a blender, combine avocado, mayonnaise, wasabi (if using), lime juice, and salt; blend at high speed until smooth.
  2. In a large bowl, combine tuna and 2½ tablespoons Firecracker Sauce. Taste, and add additional Firecracker Sauce, if desired.
  3. Place 1 heaping tablespoon tuna mixture in bottom of each taco shell. Add avocado mixture and Gingery Slaw. Garnish with wasabi tobiko, if desired.

Firecracker Sauce
Yields: ⅔ cup
 
Ingredients
  • ½ tablespoon katsuo mirin furikake
  • ½ tablespoon white sesame seeds
  • ½ tablespoon black sesame seeds
  • ¼ teaspoon garlic powder
  • ½ cup garlic-chile sauce
  • 3 ¾ teaspoons shrimp paste
  • 2 tablespoons sesame oil
Instructions
  1. In a medium bowl, combine furikake, sesame seeds, and garlic powder. Add garlic-chile sauce and shrimp paste; slowly whisk in sesame oil. Cover and refrigerate until ready to serve.
Notes
*Katsuo mirin furikake is a Japanese seasoning mixture of dried bonito and sesame seed that can be found in well-stocked grocers or Asian markets.

Gingery Slaw
Yields: 4 cups
 
Ingredients
  • ½ cup hot water
  • ½ cup sugar
  • ¾ teaspoon salt
  • 2 tablespoons pickled ginger
  • ¼ cup pickled ginger juice
  • ¾ teaspoon rice vinegar
  • ¼ teaspoon sesame oil
  • 2 cups thinly sliced Napa cabbage
  • ½ cup thinly sliced red pepper
  • ½ cup thinly sliced yellow pepper
  • ½ cup julienned carrot
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped fresh cilantro
Instructions
  1. In a medium bowl, combine ½ cup hot water, sugar, and salt, stirring until dissolved. Let cool slightly.
  2. In the container of a blender, combine sugar mixture, ginger, ginger juice, vinegar, and sesame oil. Blend at high speed until ginger is finely chopped. Cover and refrigerate until cold, up to 1 week.
  3. In a large bowl, combine cabbage, peppers, carrot, green onion, and cilantro. Add 1 cup dressing mixture, and toss to combine.

 

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