Description
Sushi Tacos offer a fun and fresh fusion of classic sushi flavors served in crispy taco shells. Featuring spicy tuna poke, sushi rice, avocado, and vibrant garnishes, this recipe delivers an exciting mix of textures and tastes perfect for parties or casual meals.
Ingredients
Scale
For the Spicy Tuna Poke
- 200g sushi-grade fresh tuna, diced
- 2 tablespoons spicy mayo (mayonnaise mixed with Sriracha)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon toasted sesame seeds
For the Sushi Rice
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Assembly
- 6–8 mini crunchy taco shells or seaweed taco shells
- 1 ripe avocado, sliced
- 1/2 cucumber, thinly sliced or in ribbons
- 2 scallions, chopped (for garnish)
- Extra sesame seeds (for garnish)
- Soy sauce or tamari (for drizzling or dipping)
- Optional: lime wedges, pickled ginger, or pickled radish for garnish
Instructions
- Prepare the Sushi Rice: Cook sushi rice according to package instructions. While still warm, season with rice vinegar, sugar, and salt. Gently mix and then allow the rice to cool to room temperature to maintain the perfect sticky texture.
- Make the Spicy Tuna Poke: Dice fresh sushi-grade tuna into small cubes. Toss gently with spicy mayo, a splash of soy sauce or tamari, and sesame seeds. Let it marinate briefly to develop the flavors.
- Assemble the Taco Shells: Warm mini taco shells or seaweed wraps slightly to add flexibility and prevent cracking during assembly.
- Layer the Ingredients: Place a spoonful of sushi rice into each taco shell. Top with spicy tuna poke, then layer avocado slices and thin cucumber ribbons for texture and freshness.
- Garnish and Serve: Finish each taco with chopped scallions, extra sesame seeds, and optionally drizzle with soy sauce or squeeze lime juice for brightness. Serve immediately to keep the shells crispy and the ingredients fresh.
Notes
- Use only fresh, sushi-grade fish to ensure safety and flavor quality.
- Do not overfill the taco shells to avoid sogginess and breaking.
- Prepare avocado, cucumber, and scallions ahead to streamline assembly.
- Warm taco shells slightly before assembling to prevent cracking and improve texture.
- Serve immediately after assembly for best crunch and freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No baking (assembly and warming taco shells)
- Cuisine: Fusion (Japanese-Mexican)
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg