Wasabi Ahi Poke Mini Tacos
Ingredients
4 taco shellsPoke
200 grams ahi (tuna) diced
28 grams dried seaweed
To taste Hawaiian salt or sea salt
1 tsp dark sesame oil
1 tsp ginger minced
28 grams sliced sweet, white onions minced
1/8 tsp chili flakes
1 tsp toasted sesame seeds
28 grams shoyu (soy sauce)
Avocado wasabi mousse
Half of an avocado, diced
Pinch cilantro
14 grams red onion
Half lime, juiced
Salt and pepper to taste
1/8 tsp wasabi paste
28 grams sour cream
Salsa
½ each mango, diced
¼ papaya, diced small
1 T cilantro, chopped
1 T cup green onion, chopped
1/8 tsp jalapeno, chopped
Salt and pepper to taste
Red onion minced, to taste
½ lime, juiced
Method
Poke
In a stainless steel bowl, mix ahi, seaweed, salt, sesame oil, ginger, onions, chili flakes, sesame seeds, and shoyu to mixed well, set aside.
Avocado wasabi mousse
In a food processor, place avocado, cilantro, red onion, lime juice, s/p wasabi, and white pepper, and blend on medium until well mixed, slowly add sour cream. Sour cream can be folded in as well. Place in piping bag set aside.
Salsa
In a stainless steel bowl, mix all ingredients well, set aside. Place ahi poke in taco shell, le, take place fried won ton shell in trays, then add 54 grams avocado wasabi mousse , then 28 grams grilled fruit salsa, serve.
In a stainless steel bowl, mix ahi, seaweed, salt, sesame oil, ginger, onions, chili flakes, sesame seeds, and shoyu to mixed well, set aside.
Avocado wasabi mousse
In a food processor, place avocado, cilantro, red onion, lime juice, s/p wasabi, and white pepper, and blend on medium until well mixed, slowly add sour cream. Sour cream can be folded in as well. Place in piping bag set aside.
Salsa
In a stainless steel bowl, mix all ingredients well, set aside. Place ahi poke in taco shell, le, take place fried won ton shell in trays, then add 54 grams avocado wasabi mousse , then 28 grams grilled fruit salsa, serve.
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