Cheese Dusted Tuna & Avocado Tacos

Name: Cheese Dusted Tuna & Avocado Tacos
Prep time: 24 min
Cook time: 4 min
Total time: 24 min
Yield: Serves: 4-6 (Makes about 12 mini tacos)
Ingredients: For the Tacos; 12 mini taco shells (store-bought, ready to serve); 8 ounces sushi-grade tuna, finely diced; 1 tablespoon Japanese-style mayonnaise (or regular mayonnaise); 1 teaspoon soy sauce; 1 teaspoon fresh lime juice; 1 tablespoon finely chopped cilantro; 1 tablespoon finely chopped pickled jalapeños; Pinch of chili flakes or togarashi (optional); Pinch of salt; For the Avocado Cream; 1 ripe avocado; 1 tablespoon lime juice; Pinch of salt; For the Garnish; 1/4 Cup finely crushed nacho cheese chips; Micro cilantro or chive tips (optional); Lime wedges for serving

A quick and easy recipe for delicious cheese-dusted tuna and avocado tacos, ready in just 20 minutes.

Serves: 4-6 (Makes about 12 mini tacos) · PT4M

Ingredients

For the Tacos

12 mini taco shells (store-bought, ready to serve)
8 ounces sushi-grade tuna, finely diced
1 tablespoon Japanese-style mayonnaise (or regular mayonnaise)
1 teaspoon soy sauce
1 teaspoon fresh lime juice
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped pickled jalapeños
Pinch of chili flakes or togarashi (optional)
Pinch of salt

For the Avocado Cream

1 ripe avocado
1 tablespoon lime juice
Pinch of salt

For the Garnish

1/4 Cup finely crushed nacho cheese chips
Micro cilantro or chive tips (optional)
Lime wedges for serving

Preparation

STEP ONE – Prepare the Avocado Cream

Mash the avocado with lime juice and salt until smooth and pass through a fine sieve.

STEP TWO – Make the Tuna Tartare

In a bowl, combine diced tuna with mayonnaise, soy sauce, lime juice, cilantro, pickled jalapeños, chili flakes, and salt. Mix gently until just coated. Chill for about 10 minutes.

STEP THREE – Warm the Taco Shells

Place the mini taco shells on a baking tray and warm in a 350°F oven for 3-4 minutes until crisp and aromatic. Let cool slightly.

STEP FOUR – Assemble the Tacos

Pipe a small layer of avocado cream into the base of each shell. Top with a spoonful of tuna tartare. Sprinkle crushed chips on top and garnish with micro herbs or chives if desired.

STEP FIVE – Serve

Serve immediately with lime wedges on the side. The tacos should be crisp, cold, and full of contrast- creamy, spicy, salty, and crunchy.

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