Cheese Dusted Tuna & Avocado Tacos
A quick and easy recipe for delicious cheese-dusted tuna and avocado tacos, ready in just 20 minutes.
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.
