Ingredients
Scale
- 1 pound sushi-grade tuna, finely chopped
- 1 ripe avocado, chopped
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon spicy chili sauce (adjust for heat preference)
- 1 teaspoon freshly grated ginger
- 1 tablespoon chopped scallions
- 1 tablespoon toasted sesame seeds
- 8 small corn tortillas
- 1 cup shredded green cabbage
- 1 lime, cut into wedges
Instructions
- In a mixing bowl, combine the finely chopped tuna and avocado.
- Drizzle in the tamari, sesame oil, and spicy chili sauce, then add the grated ginger, scallions, and sesame seeds.
- Carefully fold the ingredients together until they are evenly mixed, taking care not to mash the avocado too much.
- In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they become soft and flexible.
- To create your tacos, lay a small handful of shredded cabbage on each tortilla, then top with a generous scoop of the spicy tuna and avocado mixture.
- Serve the tacos right away, accompanied by lime wedges for a zesty squeeze on top.
Notes
- For an added crunch, consider mixing in diced cucumbers or radishes with the tuna.
- For a lighter option, swap out the corn tortillas for fresh lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing and Skillet Cooking
- Cuisine: Japanese-Mexican Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg