Ahi Tuna Tacos

Serves 8


8 wonton tacos, 3.5" x 3.5" squares
2 oz. Asian Slaw (see recipe below)
2 tsp. Lime Vinaigrette (see recipe below)
4 oz. ahi tuna, fresh, diced 1/4" cubes
2 tbsp. Ahi Tuna Taco Dressing (see recipe below)
4 tsp. Wasabi Lime Avocado Sauce (see recipe below)
1 tsp. sesame seeds, black and white, toasted
2 tsp. red bell pepper, brunoise (very finely diced)
2 tsp. scallions, very thin cut 

Also required (for making your own wonton taco shells):

Deep fryer, turkey fryer or large stock pot
Canola oil
Stainless steel taco molder (may be purchased at a local restaurant supply store or online at Pronto Products) 

Asian Slaw

4 oz. green cabbage, shredded thin, 1/4"
2 oz. red onions, sliced into half moons, 1/8"
2 oz. jicama, peeled, julienne 2" long
1 oz. cilantro, fresh, washed and rough chopped 


  • Add all ingredients together and mix well.

House Salt & Pepper

3 tbsp. kosher salt
1 tbsp. coarse grind black pepper
1/2 tsp. white pepper


  • Add all ingredients together and mix well.

Lime Vinaigrette

4 tbsp. oil blend (75% extra virgin olive oil, 25% canola oil)
2 tsp. fresh lime juice
2 tsp. House Salt & Pepper 


  • Add the House Salt & Pepper and lime juice to a small bowl.
  • Slowly whisk in the oil blend.
  • Reserve.

Ahi Tuna Taco Dressing

1 1/2 fl. oz. sesame oil
1 1/2 fl. oz. soy sauce
1 1/4 tsp. ginger, fresh, peeled and minced
1 1/4 tsp. chipotle paste
1/2 tbsp. fresh lime juice
1/2 tbsp. shallots, minced 


  • Add all ingredients into mixing bowl and whisk together.
  • Make sure to mix dressing together first before adding to tuna, as dressing will otherwise separate.

Wasabi Lime Avocado Sauce

4 oz. sour cream
2 1/2 oz. avocados, diced
1/2 tbsp. lime juice
1/2 tsp. kosher salt
pinch cayenne pepper
pinch white pepper
1 tsp. wasabi paste
1/4 tsp. granulated sugar 


  • In blender or food processor, add avocados and sour cream. Blend until smooth.
  • Add remaining ingredients and blend until incorporated.

Serving Instructions:

  • To make wonton taco shells - Preheat canola oil in a deep fryer, turkey fryer or a large stock pot to 335° F. Place the shells into a stainless steel taco molder. Submerge the taco molder with wonton shells into oil for 50 seconds or until light golden brown. Drain on paper towels and set aside.
  • Toss the Asian Slaw with the Lime Vinaigrette in small bowl. Evenly distribute the slaw within the 4 taco shells.
  • Toss the diced tuna with the Ahi Tuna Taco Dressing in small bowl until incorporated. Spoon evenly on top of the slaw in each taco.
  • Drizzle the Wasabi Lime Avocado Sauce on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.