Albacore Poke Tacos
| Serves | 4 |
|---|---|
| Ingredients | Fish |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
Chef Andrew Gruel
Slapfish
Huntington Beach, Calif.
Slapfish bills itself as a “modern seafood shack” and serves up a menu of fish tacos, shrimp rolls, fish and chips and seafood sandwiches. Sustainability is a prime sourcing goal of this fast-casual chain, and chef Gruel says he chooses albacore tuna from the Pacific Northwest for his poke because the species is so well-managed.
Ingredients
2 cups soy sauce
1 cup lime juice
1 tbsp. onion powder
1 tbsp. garlic powder
1 cup white vinegar
1 tbsp. Dijon mustard
1/4 cup sugar
1 1/2 cups vegetable oil
1 lb. albacore tuna, large dice
4 corn tortillas
1/2 cup shredded cabbage
1 tbsp. toasted sesame seeds
1 tbsp. sliced chives
Steps
1. In mixing bowl, combine soy sauce, lime juice, onion powder, vinegar, mustard, sugar and oil; whisk well to blend. Toss the poke with enough sauce to coat; marinate in the refrigerator for 1 hour. (Reserve remaining sauce to dress salads or vegetables.)
2. Meanwhile, shallow fry the corn tortillas in a nonstick pan until pliable but almost crispy. With tongs, shape the tortillas into taco shells.
3. Pack the poke and cabbage into taco shells. Garnish with sesame seeds and chives.