I'm looking to host gathering and serve fish tacos. I'll do some traditional Baja style w/ rockfish. I also have some Blue Fin Tuna from last fall I'd to use up before they hit their 1st birthday in my deep freeze.
I seared some seasoned tuna steaks that were lightly oiled and crusted in sesame seeds that turned out great. I'd like to go more Mexican inspired with this one. I'm guessing it'll involve Tajin, lime juice, perhaps mango, possibly jicama. Some fresh diced habaneros might be a nice addition.
Any suggestions, advice or recipes? I'm pretty flexible on this one.
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Sushi grade? Could you dice it up small and toss it in lime juice and serve as you mention with a mango avocado salsa? Maybe do a tostada to get that textural balance and serve the Baja style with soft corn tortillas?
I know you don’t want to go Asian, and my experience has mainly been Maui style, so I won’t offer an actual recipe, but I will say think about substituting wonton wrappers for the tortillas. Extends the tuna, and allows guests to try it with various toppings you create beforehand in nice several bite samplings.
I know you don’t want to go Asian, and my experience has mainly been Maui style, so I won’t offer an actual recipe, but I will say think about substituting wonton wrappers for the tortillas. Extends the tuna, and allows guests to try it with various toppings you create beforehand in nice several bite samplings.
I'll consider your suggestion, though I worry that many of our guests will be averse to completely raw tuna, but maybe not. I could offer that as another option.
Hey Down, you've peaked my interest. Please share your Maui stye ideas with us. I know it's not the same but we will have some Samoan guests (that being said I know most of them love raw fish, or any kind of fish for that matter).
Asked and just got an answer from a friend who is a chef in Kaanapali who knows more than I do about them.
You mentioned raw fish earlier but most of the tuna tacos I’ve eaten are usually based on seared tuna. Now if I order a Poke bowl then iI’m expecting raw ahi tuna marinated in soy sauce, sesame oil, and rice vinegar, and in some places you can order a taco that way. I like the raw poke taco when served on the wonton wrappers.
However I mentioned you didn’t want Asian so this was her reply:
“Oh yes, when it comes to ahi “poke” tacos, crispy wonton wrappers are the way to go! Some of the toppings we usually see are: avocado, Furikake, toasted sesame seeds, green onions. For sauce, an avocado crema, wasabi aoli or siracha mayo.
If you go the more classic fish taco route, which would be cooked fish on a small tortilla, then shredded cabbage, lime and cilantro, with an avocado crema makes for a tasty one.”
Asked and just got an answer from a friend who is a chef in Kaanapali who knows more than I do about them.
You mentioned raw fish earlier but most of the tuna tacos I’ve eaten are usually based on seared tuna. Now if I order a Poke bowl then iI’m expecting raw ahi tuna marinated in soy sauce, sesame oil, and rice vinegar, and in some places you can order a taco that way. I like the raw poke taco when served on the wonton wrappers.
However I mentioned you didn’t want Asian so this was her reply:
“Oh yes, when it comes to ahi “poke” tacos, crispy wonton wrappers are the way to go! Some of the toppings we usually see are: avocado, Furikake, toasted sesame seeds, green onions. For sauce, an avocado crema, wasabi aoli or siracha mayo.
If you go the more classic fish taco route, which would be cooked fish on a small tortilla, then shredded cabbage, lime and cilantro, with an avocado crema makes for a tasty one.”
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I’m beginning to think barelfly and I are twins separated at birth! Ceviche tostada all day! Do a schmear of mild guac or just avocado (season plain avocado a bit) as the base, too.
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