6 each 12" Fry-Ready Tortilla (37184)
2 1/4 cups Ahi Tuna Poke, see related recipe
3/4 cup Sriracha Mayo
As needed Lime Espuma, see related recipe
As needed Lime Zest
3/4 cup Green Onion , sliced
3/4 cup Fresh Cilantro leaves
1.) Using a 4" Pastry Cutter, cut each 12” Fry-Ready Tortilla into 6 mini tortillas and fry into taco shells.
2.) To prepare one order (3 mini tacos), top each taco shell with 1 tbsp. of the Ahi Tuna Poke, 1 tsp. sriracha mayo and a dollop of the Lime Espuma. Garnish with lime zest, green onions and fresh cilantro as desired.