Spicy Tuna Tacos Recipe
w/tempura avocado, shishito slaw
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Ingredients
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Taco Filling
Tempura Avocado
Shishito Slaw
Method
Prepare Taco Filling
- 1
Dice the Tuna
Cut the sushi-grade tuna into small, bite-sized cubes.
- 2
Mix Seasoning
In a bowl, combine the diced tuna with soy sauce, sriracha, sesame oil, and lime juice. Mix well and set aside to marinate for about 15 minutes.
Prepare Tempura Avocado
- 3
Slice Avocados
Cut the ripe avocados in half, remove the pit, and slice each half into wedges.
- 4
Make Tempura Batter
In a bowl, prepare the tempura batter according to package instructions, using cold water for a crispy texture.
- 5
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 6
Fry Avocado
Dip avocado wedges into the tempura batter and carefully place them in the hot oil. Fry until golden brown (about 2-3 minutes). Remove and drain on paper towels.
Prepare Shishito Slaw
- 7
Prepare Vegetables
Wash and thinly slice the shishito peppers. In a large bowl, combine shredded cabbage, grated carrots, and sliced shishito peppers.
- 8
Dress the Slaw
Add rice vinegar, sesame seeds, and salt to the vegetable mix. Toss to combine and let sit for about 10 minutes to allow flavors to meld.
Assemble Tacos
- 9
Warm Tortillas
Heat corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm.
- 10
Fill Tacos
Layer the marinated tuna mixture on each tortilla, add a generous portion of shishito slaw, and top with crispy tempura avocado.
- 11
Serve
Serve the spicy tuna tacos immediately with lime wedges on the side if desired.
