Spicy Ahi Tuna Tacos Recipe

Prepare tuna and vinaigrette

Pat the sushi-grade ahi dry with paper towels and finely dice into roughly 1/4-inch pieces. Place diced tuna in a chilled bowl.

Make sesame-soy vinaigrette

In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon fresh lime juice, grated ginger, minced garlic, 1 teaspoon Sriracha, and toasted sesame seeds until combined.

Toss tuna with dressing

Pour about two-thirds of the vinaigrette over the diced tuna; reserve the remaining vinaigrette for serving. Gently fold to coat the tuna evenly. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust (add more Sriracha or lime as desired). Keep chilled while assembling tacos.

Fold in sliced scallions just before assembly to keep them crisp.

Assemble slaw

In a medium bowl combine shredded green cabbage, red cabbage, carrot, red bell pepper, and chopped cilantro.

Dress slaw

In a small bowl whisk 2 teaspoons rice vinegar, 1 teaspoon mirin (or honey), 1/2 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1/2 teaspoon salt. Pour dressing over vegetables and toss until evenly coated. Let sit 5–10 minutes to soften slightly and meld flavors. Taste and adjust seasoning.

Make aioli

In a small bowl mash the ripe avocado until smooth. Add 1/4 cup mayonnaise, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon Sriracha, 1/4 teaspoon salt and 1 teaspoon water. Stir until blended and smooth. If too thick, add another teaspoon of water or lime juice to reach a squeeze-bottle or drizzling consistency. Refrigerate until ready to use.

Crisp wonton shells

Preheat oven to 375°F (190°C) if baking. If baking: lightly brush each wonton wrapper with neutral oil on both sides and press into a muffin tin cavity (for cups) or over an inverted muffin tin to form taco shapes. Bake 7–9 minutes until golden and crisp. If frying: heat 1/2 inch neutral oil in a skillet over medium-high heat, fry each wrapper 20–30 seconds per side until puffed and golden, drain on paper towels. Let shells cool slightly so they hold shape.

Assemble tacos

Fill each crispy wonton shell with about 1 to 1 1/2 tablespoons of the Asian slaw as a base. Top slaw with approximately 1 to 1 1/2 ounces (2–3 tbs) of the dressed ahi tuna. Drizzle or pipe about 1 teaspoon avocado aioli over the tuna. Add a thin slice of avocado if using and garnish with microgreens or extra cilantro and a sprinkle of toasted sesame seeds. Serve with lime wedges and the reserved vinaigrette on the side.

If not serving immediately, keep tuna chilled and assemble just before serving to preserve texture and color of the fish and crispness of the wonton shells.