
Tuna Tacos with Slaw
Tuna Tacos with Slaw
Pairing suggestion: Dark Lager
Ingredients
- 1 lb. sushi grade Tuna, diced
- ½ cup soy sauce (split in half)
- ½ cup rice vinegar
- 2 Tbsp. sesame oil (split in half)
- 1 bunch cilantro, chopped
- 1 mango, finely cut into sticks
- 2 limes
- ¼ lb. daikon (winter radish), finely cut into sticks
- ½ bowl white cabbage, finely cut into sticks
- 1 Tbsp. fresh ginger, finely cut into sticks
- 1 avocado, peeled and smashed
- Salt and pepper, to taste
- Taco shells
Preparations
In a medium bowl, combine sushi grade Tuna, ½ soy sauce, ½ Sesame oil, half a bunch of cilantro, juice of 1 fresh squeezed lime and gently mix. Cover and place in refrigerator until you ready to serve.
In a medium bowl, add all slaw ingredients, mango, daikon, white cabbage and ginger. For sauce, combine ½ soy sauce, ½ sesame oil, half a bunch of cilantro, juice of 1 fresh squeezed lime, rice vinegar and salt and pepper, tossing gently.
To assemble, take smashed avocado and spread on the bottom of taco shells, add slaw and top with tuna.
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