Tiny Tuna Tacos Recipe

Prepare the tuna

Pat the ahi tuna dry with paper towels. Dice into small, uniform 1/4-inch cubes and place in a chilled bowl.

Add sliced scallions, sesame oil, soy sauce, rice vinegar, fresh lime juice, toasted sesame seeds, kosher salt, and black pepper to the diced tuna. Gently toss until evenly coated. Taste and adjust seasoning (a touch more soy for saltiness or lime for brightness). Keep chilled until assembly.

Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks remaining.

Stir in minced shallot, lime juice, chopped cilantro, salt, black pepper, and optional minced jalapeño. Taste and adjust seasoning. Cover with plastic touching the surface to prevent browning and refrigerate until ready to assemble.

Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wonton sizzles and browns in about 15–20 seconds.

Form crispy wonton taco shells: fold each wonton wrapper in half over a wooden spoon handle or use two metal spoons to shape a taco shell, or drape each wrapper over the bars of an inverted oven rack to hold shape. Fry 2–3 wontons at a time, turning occasionally, until golden and crisp—about 45–60 seconds per side depending on thickness.

Transfer shells to a paper towel–lined sheet pan and immediately sprinkle with fine salt. Allow to cool and crisp for a minute or two; shells will harden as they cool.

Whisk together soy sauce, mirin (or rice vinegar), sesame oil, honey (or agave), toasted sesame seeds, and optional chili flakes in a small bowl. Taste and adjust sweetness or acidity. Transfer to a small serving dish.

Place three crispy wonton shells on a serving plate. Spoon about 1 tablespoon of guacamole into the bottom of each shell to create a cushion.

Divide the marinated diced ahi among the three shells (about 2 oz tuna per shell). Gently mound the tuna on top of the guacamole.

Garnish each taco with a few microgreens or a small cilantro sprig and a light sprinkle of toasted sesame seeds if desired. Serve immediately with sesame-soy dipping sauce and a lime wedge on the side.