Sushi Tacos I Sushi-Sashimi Grade Ahi Tuna Taco Recipe by Gastro Guru

crab meat

🥗Healthier: tofu

💰Cheaper: surimi

Tofu is a lower-calorie option, while surimi is a budget-friendly alternative.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a healthier grain option, while short-grain rice is often less expensive.

spicy mayo

🥗Healthier: yogurt-based sauce

💰Cheaper: mayo

Yogurt reduces calories while maintaining creaminess.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper offers a gluten-free option, while lettuce is a low-cost alternative.

Add 1 and 1/2 cups of water to a pot and add 1 tablespoon of aim marine seasoning.

Add 1/2 cup of jasmine rice to the pot and let it cook until the water evaporates.

Cut 1/2 pound of sushi sashimi grade Ahi tuna into small chunks.

Season the tuna with 1/4 teaspoon of sesame oil and 1 teaspoon of soy sauce; toss to coat.

In a bowl, combine 1 small finely chopped shallot, 1 finely chopped spring onion, 1 tablespoon of chopped jalapeno, and 1 tablespoon of chopped cilantro.

Squeeze a little lemon juice into the mixture and add a pinch of salt; mix well.

In a separate bowl, mix 3 tablespoons of mayonnaise with 1/4 teaspoon of sriracha hot sauce to make spicy mayo.

Toast 3 corn tortillas on high heat without oil until warmed.

Layer the toasted corn tortillas with the cooked jasmine rice.

Add the seasoned Ahi tuna on top of the rice.

Top with the mixture of shallots, spring onion, jalapeno, and cilantro.

Drizzle spicy mayo on top of the assembled tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens