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.