Fish Tacos with Yellowfin tuna, fried California avocado, corn nuts

Serves 6

10 ounces of sushi grade tuna cut in logs
¼ cup of green cabbage, shaved very thin
½ cup of plain corn nuts, crushed
1/8 cup of petite cilantro
1 lime, peeled, segmented and sliced

Spicy lime mayo
½ cup of mayonnaise
1 serrano chili, minced
2 limes, juiced
Salt and white pepper to taste

Fried avocado
1 cup of pastry flour
¼ cup of cornstarch
1 tablespoon of baking powder
1 cup of light beer
2 California avocados
Salt to taste

Slice the tuna loin into 18 thin slices. Lay each slice between two pieces of plastic wrap and gently pound to 1/8th of an inch. Using a round 2-inch cookie cutter, cut out circles of the tuna, reserving the scraps. Refrigerate the tuna until ready to plate.

Combine all ingredients for the mayonnaise and reserve.

Place the dry ingredients for the batter in a bowl. Pour in the beer and stir gently with a fork until just combined. Let sit 15 minutes before using.

To plate:
Mince the tuna scraps and mix with shaved cabbage and enough mayo to moisten. Place most of the crushed corn nuts on a plate or small sheetpan. Remove the tuna circles from the plastic wrap and place on top of the corn nuts. Fill each tuna circle with a small scoop of the tuna cabbage mixture and carefully fold the tuna up into a taco shape.

Peel and seed the avocado and cut into ¼ inch thick slices, place in beer batter and deep fry until golden. Salt immediately.

Sprinkle a bit of corn nuts down the center of the plate. Place a fried avocado on the plate and lay a taco against it, then place two more tacos and one more avocado.

Garnish with little dabs of the mayo, minced lime segments and petite cilantro.


This recipe comes courtesy of Trey Foshee of George’s at the Cove.