Tommy Bahama Ahi Tacos

By danand

Ingredients

• Ingredients:
• 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)

Details

Servings 8
Adapted from tommybahama.com

Preparation

Step 1

Ahi Tuna Taco Dressing
3 tbsp. sesame oil
3 tbsp. 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

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

Asian Slaw
1/3 green cabbage, shredded thin, 1/4”
1/2 red onions, sliced thin into half moons, 1/8”
1/2 small jicama, peeled, julienne thing 2” long
1 bunch cilantro, fresh, washed and rough chopped
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
and slowly whisk in the oil blend. Reserve.

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.

Serving Instructions:
1. To make wonton taco shells – Pre-heat 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.
2. Toss the Asian Slaw with the Lime Vinaigrette in small
bowl. Evenly distribute the slaw within the 4 taco shells.
3. 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.
4. Drizzle the Wasabi Lime Avocado Sauce on the tuna on
each taco and sprinkle with the sesame seeds, red bell
pepper and scallions.