A traditional taco basically is a tortilla, folded or rolled around a filling. Therefore, it’s not really farfetched to reinvent it as a sushi taco.
Take a ready-made flour tortilla and use a cooking ring to cut out a smaller disc shaped tortilla. Simply put the ring on the tortilla, apply a bit of pressure and turn the ring around to cut out the smaller shape. Place the ring as much as possible on the outside of the large tortilla. This way you can cut out more smaller tortillas. You should be able to cut out 4 small tortillas from 1 large one.
Fold in the tortilla from one side, so that the folded part covers half of the tortilla. Fold in the other side, so that it covers the other half for the most part. Let it rest for 30 minutes, so that it keeps its new (taco) shape.
Deep fry the folded tortillas at a temperature of 170˚C (338 ˚F). Deep fry one at a time. The tortilla will spontaneously spread out flat, but you don’t want that. Use kitchen tongs to keep the typical folded taco shape.
Once it starts to hold its shape, turn it over to cook the other side. It’s ready when the color is golden brown. Take it out and let it dry on a paper towel. If it doesn’t have a proper taco shape, use the cooking tongs to gently force it into the required shape. You can do this while it’s still hot and flexible. Once it’s cooled down, you will no longer be able to adjust the shape.
Cut off a piece of cucumber and remove the skin. Slice it in half lengthwise and use a spoon to remove the seeds and moisture. Just scrape it out and make sure you remove it all. Now cut the cucumber part lengthwise into thin slices. Cut the slices into small dice shaped pieces. You’ll need to end up with 50 grams of cucumber pieces.
Step 5: cutting the tuna
Take a piece of sashimi grade tuna and cut it lengthwise into thin strips. Make sure you use a really sharp knife. That will enable you to make nice, clean cuts. Now cut the tuna slices into small dice shaped pieces, the same like you did with the cucumber.
Take a ripe avocado, cut it in half and scrape out the contents of one half in a mixing bowl. Mash it up using a fork. Tuna ceviche requires a slightly acid taste. For that, squeeze 2 limes into the bowl. Add half a tablespoon of Sriracha sauce and one tablespoon of soy sauce. Roughly mix the contents of the bowl using a fork. Add 50 grams of sliced and diced cucumber, followed by 100 grams of sliced and diced tuna. Give it a stir.
Keep in mind that the lime juice will cook the tuna when it’s in for too long. So, don’t let it rest in the bowl, but put the mixture in the taco shells straight away. Fill each taco shell to the brim with the mixture. Put a little bit of cilantro or coriander (different words for the same herb) on top. Add sea salt to taste and you’re done.
(for 4 sushi tacos)
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