Mini Spicy Tuna Taco Recipe
Crispy asian taco shell, spicy tuna, avocado, micro greens, sour cream, and picked cucumber
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Ingredients
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Taco Filling and Toppings
Method
Preparation and Assembly
- 1
Make the Taco Shell
In a bowl, mix rice flour, water, and salt until smooth. Heat oil in a pan over medium heat. Pour a small amount of the batter into the pan, spreading it into a thin circle. Fry until crispy and golden, about 2-3 minutes per side. Remove and shape into a taco shell while still warm. Repeat with remaining batter.
- 2
Prepare the Spicy Tuna
Dice the sushi-grade tuna into small pieces. In a bowl, mix the tuna with sriracha sauce and mayonnaise. Adjust seasoning to taste.
- 3
- 4
Assemble the Tacos
Fill each crispy taco shell with spicy tuna, top with avocado slices, microgreens, a dollop of sour cream, and pickled cucumber strips.
- 5
Serve
Arrange the mini tacos on a platter and serve immediately.
