Maine Lobster Macaroni and Cheese “Au Gratin” • Recipes • Hubert Keller

By cnash

Ingredients

• Ingredients:
• 1/4 cup red onion
• 1/2 cup lime or lemon juice
• 1 avocado, peeled and pitted
• 3 tablespoons sour cream
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb. ahi tuna, sushi grade, thinly sliced
• 6 mini taco shells
• 1/2 cup cabbage, thinly sliced
• 1 jalapeno, thinly sliced

Preparation

Step 1

Directions:

Place the red onion and lime or lemon juice in a small bowl and refrigerate overnight.

Place the avocado, sour cream, juice of 1 lime, salt and pepper in a food processor and pulse until smooth.

Remove the avocado cream from the food processor and place in a Ziploc bag.  Set aside.

To assemble, cut a small hole in the Ziploc bag and squeeze a small amount into the taco shells.  Top with cabbage, tuna and jalapeno.  Garnish with leftover avocado cream and serve.

Secrets:

An empty egg carton makes a great mini taco shell holder while you fill the tacos.