Ingredients
- 2 EA Wonton taco shell, fried, medium
- 2 oz Lemon Cilantro Slaw
- 4 oz Tuna Avocado Marinated Poke
- 1 oz Avocado Soy Vinaigrette
- 1 oz Avocado Sriracha Sauce
- 2 Tbsp Crispy fried onions
- 2 tsp Red radish, fresh, julienned
- 6 EA Jalapeño, fresh, sliced thin
- 1/2 tsp Nori furikake seasoning, prepared
- Tuna Avocado Marinated Poke
- 8 oz Ahi tuna, fresh, diced small
- 10 oz Soy sauce, low sodium, prepared
- 1/2 oz Sesame oil
- 1/2 tsp Garlic, fresh, minced
- 1 tsp Rice wine vinegar, prepared
- 1 EA Avocados From Mexico, fresh, diced
- Avocado Soy vinaigrette
- 1 EA Avocados From Mexico, fresh, diced medium
- 1 tsp Garlic, fresh, minced
- 1 tsp Ginger, fresh, minced
- 9 oz volume Soy sauce, prepared
- 9 oz volume Rice wine vinegar, prepared
- 2 oz volume Honey, bottled, prepared
- 1/4 tsp Black pepper, ground
- 3 oz volume Sesame oil, prepared
- 1 oz volume Avocado oil, prepared
- Avocado Sriracha Sauce
- 1 EA Avocados From Mexico, fresh, diced large
- 5 oz volume Sriracha sauce, prepared
- 6 oz volume Heavy mayonnaise, prepared
- 1 oz volume Lime juice, fresh
- 1/2 Tbsp Garlic, fresh, minced
- 1/4 tsp Kosher salt
- Lemon Cilantro Slaw
- 14 oz Mixed coleslaw, purple and green
- 2 oz Lemon juice, fresh
- 1 Tbsp Cilantro, fresh, chopped rough
- 1/4 tsp Kosher salt
Instructions
- Lemon Cilantro Slaw
- Place all ingredients into a mixing bowl and fold together.
- Place dressed coleslaw into a container with lid. Cover with lid and refrigerate for up to 6 hours as per HACCP. Serve as needed.
- Avocado Sriracha Sauce
- Place all ingredients into a food processor. Process until a smooth consistency has been reached.
- Place sauce into a clean container. Place plastic wrap on top of sauce and press down firmly. Then, cover with lid and store as per HACCP. Serve as needed.
- Soy Vinaigrette
- Place all ingredients except sesame oil and avocado oil into a blender. Blend the ingredients on high.
- While blending, slowly pour both oils into the vinaigrette to emulsify.
- Once the vinaigrette is emulsified, pour into container with lid. Store as per HACCP or until needed for up to 24 hours. Serve as needed.
- Tuna Avocado Marinated Poke
- Place all components into a mixing bowl. Gently fold all ingredients together.
- Place plastic wrap on top of the poke and press down firmly to prevent oxidization. Refrigerate and marinate until needed for up to 24 hours. Serve as needed.
- Spicy Tuna and Avocado Poke Taco
- Place the wonton taco shells onto a clean work surface. Fill each taco shell with lemon cilantro slaw and tuna avocado poke.
- Drizzle each taco with avocado soy vinaigrette and avocado sriracha aioli.
- Garnish each taco with crispy onions, radish, sliced jalapeño and furikake seasoning. Serve as needed with a side of avocado srirach aioli.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
