Ahi Tuna Tacos
These fresh, crunchy little "tacos" make a fantastic light lunch or unique party appetizer. You can also used grilled shrimp in lieu of the tuna -- it's all good! This recipe makes 8 tacos.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients
For the tuna:
6-8 ounces sushi-grade Ahi tuna
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly grated ginger
1 tablespoon sesame oil
Freshly ground black pepper, to taste
For the fried wonton shells:
6-8 wonton wrappers
1/4 cup vegetable oil
For the taco assembly:
1 avocado, pitted, peeled and sliced
1/2 small red onion, finely chopped
Freshly chopped cilantro and green onion, for garnish
6-8 ounces sushi-grade Ahi tuna
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly grated ginger
1 tablespoon sesame oil
Freshly ground black pepper, to taste
For the fried wonton shells:
6-8 wonton wrappers
1/4 cup vegetable oil
For the taco assembly:
1 avocado, pitted, peeled and sliced
1/2 small red onion, finely chopped
Freshly chopped cilantro and green onion, for garnish
Directions
Whisk soy sauce, lime juice, ginger, sesame oil and black pepper together in a small non-reactive bowl. Slice the tuna cross-wise into thin strips and add to a non-reactive bowl. Add soy mixture and toss gently to combine. Refrigerate, covered, while you prepare the wonton shells.
To make the shells, heat oil in a medium skillet to medium heat. Add shells, one at a time and cook for one minutes. Flip with kitchen tongs, gently fold in half and cook for one minute more. Remove the wonton from the pan and set aside on a paper towel to drain. Repeat this process until all wonton wrappers are used.
To assemble the tacos, spoon s few slices of tuna into each shell. Top with avocado, onion, green onion and cilantro. Serve immediately.
To make the shells, heat oil in a medium skillet to medium heat. Add shells, one at a time and cook for one minutes. Flip with kitchen tongs, gently fold in half and cook for one minute more. Remove the wonton from the pan and set aside on a paper towel to drain. Repeat this process until all wonton wrappers are used.
To assemble the tacos, spoon s few slices of tuna into each shell. Top with avocado, onion, green onion and cilantro. Serve immediately.
Looking for inspiration? Try these recipes:
Thin-crust Pizza with Mushrooms and Onions
Onion and Cauliflower Biryani
Gazpacho
