Poke-Style Tuna Tacos with Crispy Avocado
Poke-Style Tuna Tacos with Crispy Avocado
Ingrediënten
- 3 scallions green parts only, thinly sliced
- 3 tablespoons soy sauce
- 2 limes 1 juiced (about 2 tablespoons) and 1 cut into wedges
- 1 ¼ teaspoons toasted sesame oil
- 1 teaspoon chile-garlic sauce or sriracha
- 1 pound sushi-grade tuna cut into 1/2-inch cubes
- 1 quart vegetable oil for frying
- 1 cup all-purpose flour
- 3 eggs
- 2 cups panko breadcrumbs
- 2 firm but ripe avocados—halved pitted, and peeled
- 8 large hard corn taco shells
- 4 radishes thinly sliced
Instructies
- In a medium bowl, combine two-thirds of the sliced scallions with soy sauce, 2 teaspoons lime juice, toasted sesame oil, and chile-garlic sauce.
- Add the tuna cubes and stir until well coated.
- Cover the bowl with plastic wrap and refrigerate.
- In a medium saucepan, heat the vegetable oil to 350°F (177°C) using a deep-fry thermometer.
- In one shallow dish, place the flour.
- In another, beat the eggs until blended.
- In a third dish, add the panko breadcrumbs.
- Drizzle the avocado halves with the remaining lime juice and season with salt.
- Dredge the avocado wedges in the flour, shaking off excess, then dip in the eggs, and coat with the panko breadcrumbs, pressing gently to ensure the crumbs adhere.
- Working in two batches, fry the avocado wedges, turning once, until golden brown, about 2 minutes per batch.
- Transfer to a paper towel–lined plate to drain.
- Fill the taco shells with the marinated tuna.
- Top with the crispy fried avocado, sliced radishes, and the remaining scallions.
Notes / Tips / Wine Advice:
Serve these Poke-Style Tuna Tacos with Crispy Avocado alongside lime wedges for a burst of freshness!
