Wrapping up #TacoWeek with the ultimate Fresh Tuna and Wonton Tacos! These are beyond delicious—zesty, fresh, creamy and crunchy! Hope you enjoy my take on the dish. Let’s get started.
Cut 3-4 wonton wrappers inter a circle shape (mini taco size)…
…and brush both sides with oil.
Mold wrappers over the top of a taco rack that is oven safe.
Season with 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, salt…
…and bake at 250F until they are nice and golden brown.
Once the wonton shells are done, thinly cut 1/4 cup scallion tops…
…and 1/4 cup thinly sliced radish.
Add to ice bath.
Mince 10 oz of fresh ahi tuna (must be quality enough to eat raw).
Add tuna to a mixing bowl with 2 tbsp sesame oil…
…2 tbsp mirin…
…2-3 tbsp sliced green onion, 2-3 tbsp chopped serrano pepper, 2 tbsp chopped cilantro…
…zest and juice from half a lime, and salt to taste.
Mix until well incorporated.
Assemble tuna tacos by topping the wonton shells with the mixed tuna…
….sliced avocado…
…a mixture of the ice bathed radishes and green onion tops, drained, and tossed in a little olive oil, lime and salt to taste.
Finish it off with a helping of sour cream and ENJOY!
[amd-zlrecipe-recipe:55]
| Top Left: Maple Cutting Board | Top Middle: Bowl Set | Top Right: Ring Cutters |
| Bottom Left: Taco Mold Rack | Bottom Middle: All-Clad Mixing Bowls | Bottom Right: Squeeze Bottle |
