Ingredients
- 6 each 12" Fry-Ready Tortilla (37184)
- 2 1/4 cup 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
Directions
- Using a 4" Pastry Cutter, cut each 12” Fry-Ready Tortilla into 6 mini tortillas and fry into taco shells.
- 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.
Ingredients- 12 oz. Sashimi Grade Tuna, small dice
- 2 3/4 oz. Sweet Onion, small dice
- 1/4 cup Scallion, silced
- 1 Tbsp. Sesame Seeds
- 2 Tbsp. Soy Sauce
- 2 tsp. Sesame Oil
- 2 tsp. Honey
- 1 Tbsp. Lime Juice
- 1/4 cup Seedless Cucumber, brunoise
- 1/4 cup Fresh Cilantro, chopped
- 1 tsp. Fried Chili In Oil, prepared
- 1/4 cup Mini Sweet Peppers, thin-sliced
- As needed Kosher Salt
Directions
- Combine all ingredients and thoroughly mix together.
- Taste and adjust seasoning if needed.
- Store refrigerated until use.
Ingredients- 3 Tbsp. Fresh Lime Juice
- 1 tsp. Xantham Gun
- 1 Tbsp. Honey
- 1 cup Water
- 1 Tbsp. Granulated Sugar
Directions
- Combine ingredients and whisk together.
- Pour into a cream whipper and shake. Inject 2 whipped cream chargers into the canister and gently shake a couple of times.
- Store Refrigerated until use. Dispense espuma as needed.
