Tacoshimi Serving Size: 12 Measure Ingredient Preparation Method 12 each won-ton wrapper 1 quart vegetable oil 1/8 lb ahi tuna cut in a julienne kosher salt to taste Hoisin Sour Cream Sauce see recipe Taco Sashimi Cabbage slaw see recipe Tomato, Cucumber & see recipe Pickled Ginger Salsa Heat the vegetable oil to 350 degrees, and deep fry the wonton wrapper into the shape of little taco shells To layer the taco, start with the julienned ahi tuna, then sprinkled with a small amount of salt, and stripe with the hoisin sour cream sauce. Next, layer with the cabbage slaw and top with the tomato, cucumber & pickled ginger salsa, To finish again paint the top of the taco with an additional amount of the hoisin sour cream sauce
Hoisin Sour Cream Sauce Serving Size: 12 Measure Ingredient Preparation Method 1 tablespoons hoisin sauce 2 3/4 tablespoons sour cream Mix and refrigerate Cabbage Slaw Serving Size: 12 Measure Ingredient Preparation Method 1/4 head nappa cabbage sliced very thinly 1/4 head green cabbage sliced very thinly 1 package dakon sprouts 1 tablespoon green onion diced fine Yuzu Citrus Dressing see recipe Toss with dressing, and serve
Yuzu Citrus Dressing Serving Size: 12 Measure Ingredient Preparation Method 1 tablespoon lime juice 1 tablespoon lemon juice 1 tablespoon grapefruit juice 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon hoisin sauce 2 teaspoons minced ginger 3 tablespoons canola oil salt and pepper to taste Combine, season to taste Tomato, Cucumber and Pickled Ginger Salsa Serving Size: 12 Measure Ingredient Preparation Method 1 each English cucumbers peeled, seeded and diced 2 each Roma tomatoes seeded and diced 2 tablespoons cilantro minced 1 tablespoon picked ginger fine diced 1 tablespoon lime juice 1/2 teaspoon chili powder to taste salt and pepper to taste Mix and combine
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