Crispy Sushi Tuna Tacos!

June 25, 2017

Sushi Tacos

If you love tuna, tacos and sushi, then this sushi taco recipe is for you! You might just think this is a come-and-go food craze, but it's not. A sushi taco is a match made in heaven. Just imagine a crunchy, hot, salty, taco shell filled with tuna sushi. Now, imagine taking that first bite. And, one second later, your mouth is begging for more. Plus, what's more, sushi tacos are so easy to make at home.

 

I'm looking for my next Tuna Wars recipe. My fishing mentor, Adi, and his boat partner Brad the Mad Scientist, found bluefin last weekend. Adi offered me some bluefin tuna in exchange for an easy, yet unusual recipe. Ok, I can do that! Hey, Adi, here you go: Sushi Tacos on homemade crispy tacos shells!

 

Interested in Mexican Tuna Poke on a bed of tortilla chips?

Easy to make, perfect for any party!

 

 

Adi and his 65 pound bluefin!

Shimano Orca mack pattern did the trick!

 

Adi's Tuna Tale... 

Last Saturday, Adi and Brad headed off San Diego to the 302 where they found themselves within a parade of fishing boats. Being total mavericks, they left the crowds and started searching inside the 302. 

 

They found lots of marks, but no takers. And, that pattern didn't change until mid-afternoon. That's when they saw boiling tuna. However, they were small and they teased the boys by following their lures, then sinking out when they should have been striking instead.

 

Finally, Adi spotted big puddlers that were rolling on small anchovies. So, they positioned their Glacier Bay as close as they could and started casting their surface plugs. Adi used his Shimano Orca mack pattern. He says he loves the action of that lure as it kicks from side-to-side and then breaks the surface. First cast and Adi was on with a 65 pounder that give his Shimano spin caster a true workout.

 

Sushi Tacos in Crispy Taco Shells (makes 6 tacos)

½ pound tuna 1/2inch diced

6 corn tortillas

2 cucumbers, sliced (optional: use green or red onions)

4 tablespoons soy sauce

2 tablespoons of honey

2 tablespoons sesame oil

1 lime, juiced

2 tablespoons hot sauce

Black sesame seeds

3 tablespoons of chopped cilantro

¼ cup vegetable oil

 

Time To Make The Sushi Taco Shells

1. Create the crispy taco shells by first warming both sides of the corn tortillas directly on your stove top. Then fold them in half and thread one tooth pick top dead center to join the shell. Over a medium flame, heat ½ inch of vegetable oil in a frying pan and place 3 folded shells bottom side down.

 

In the hot oil, lay the shells down onto one side, then the other, achieving a that golden color on both sides. This should take less than a minute. Now, if you overcooked the shells they will split in two. Fear not. Toss them out and try it again! By the way, you can stuff these shells with any leftover fish, chicken or beef for great crispy tacos!

 

And Now For The Sushi

2. Start by making the sushi marinade. First, mix the soy sauce, honey, lime juice, hot sauce, and sesame seed oil in small bowl.

 

3. Then, add the cucumbers and tuna into the marinade. Now, remove the tooth picks from the crispy taco shells and begin to stuff them with marinaded tuna sushi mixture.

 

4. Finally, garnish with black sesame seeds and cilantro. Enjoy!!

 

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 
➤ Cast Iron Dutch Pot

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➤ Camp Chef 12-inch Seasoned Cast Iron Skillet

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
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➤ GoPro HERO4 Black  
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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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