Hamachi Tacos Recipe

Prepare Fish

Keep hamachi chilled until ready. Using a very sharp knife, slice the hamachi across the grain into thin 1/8"–1/4" slices suitable for small tacos (about 24–30 pieces from 1/2 lb). Pat lightly with paper towel to remove excess moisture.

Season the slices lightly on both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Drizzle 1 tablespoon neutral oil and toss gently to coat. Set on a chilled plate while you prepare other components so the fish remains cold.

Make Aioli

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped, well-drained napa kimchi, 1 tsp strained kimchi juice, 1 tablespoon fresh lime juice, 1/2 tsp sesame oil, 1/2 tsp honey, and 1/4 tsp salt. Whisk until smooth and slightly emulsified. Taste and adjust acidity or salt; refrigerate until assembly. This yields a spicy-sour aioli that pairs with hamachi.

Emulsify Vinaigrette

Whisk together 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon truffle oil, 1.5 tablespoons neutral oil, 1/2 teaspoon mirin, 1/4 teaspoon grated fresh ginger, and 1/2 teaspoon fresh lemon juice until combined. Stir in 1/2 teaspoon toasted sesame seeds. Taste and adjust balance (a drop more truffle oil for aroma, or a splash more oil to mellow). Set aside.

Make Mousse

Scoop the flesh of 1 ripe avocado into a blender or bowl. Add 1 tablespoon lime juice, 1 teaspoon yuzu juice (or substitute), 2 tablespoons cold heavy cream, 1/2 teaspoon honey, and 1/4 teaspoon salt. Blend or use an immersion blender until very smooth and airy. If too thick, add up to 1 teaspoon cold water or extra cream to achieve a pipeable mousse consistency. Transfer to a piping bag or small squeeze bottle and refrigerate until assembly.

Fry Wonton Shells

Pour 1 cup neutral frying oil into a small heavy skillet to a depth of about 1/2" and heat to 350°F (175°C). Test with one wonton: it should bubble and crisp quickly. Fry wonton wrappers in small batches (2–3 at a time) for 30–45 seconds per side until golden and crisp. Remove with a slotted spoon to a rack or paper towel and season immediately with a light pinch of salt. Let cool; they will hold shape as small taco shells.

Prepare Garnishes

Thinly slice 4 radishes on a mandoline or sharp knife. Trim 12 rounds into appropriate sizes if needed. Thinly slice scallions and pick microgreens. Have 2 tablespoons chili crisp and extra lime wedges ready for plating.

Warm the fried wonton shells briefly in a low oven (250°F/120°C) for 2–3 minutes if they softened; otherwise assemble at room temperature.

Pipe or dollop about 1 teaspoon of avocado yuzu mousse into the bottom of each wonton shell (approx. 12 shells).

Arrange 2–3 slices of seasoned hamachi on top of the mousse in each shell (use all hamachi slices evenly across shells).

Drizzle each taco with about 1/2 teaspoon of kimchi aioli and then very lightly brush or dot with soy truffle vinaigrette (about 1/4 teaspoon per taco).

Top each taco with 1–2 thin radish slices, a few microgreens or a small cilantro leaf, and a pinch of toasted sesame seeds. Finish with a small spoonful (about 1/4 teaspoon) of chili crisp per taco — place to the side of the fish so guests can mix or leave as a bright heat accent.

Serve immediately with lime wedges and extra kimchi aioli and chili crisp on the side.