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GW Fins Firecracker Tuna Tacos


Firecracker Sauce

1 tablespoon Katsuo Mirin Furikake, or dried bonito and sesame seed mix rice seasoning

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

½ teaspoon garlic powder

1 cup Sriracha hot chili sauce

2½ tablespoon shrimp paste

¼ cup sesame oil

Asian Slaw with Ginger Dressing

2 cups napa cabbage, thinly sliced

½ cup red pepper, thinly sliced

½ cup yellow pepper, thinly sliced

½ cup carrot, julienned

¼ cup green onion, thinly sliced

¼ cup cilantro, chopped

Ginger dressing

1 cup hot water

1 cup sugar

¼ cup pickled ginger

½ cup pickled ginger juice

½ cup rice vinegar

½ tablespoon salt

¼ teaspoon sesame oil

Avocado Aioli

1 avocado, skin and pit removed

2 tablespoons mayonnaise

1 tablespoon lime juice

¼ teaspoon salt

Taco Shells

16 white corn tortillas

Oil for frying


1 pound sushi grade yellowfin tuna


Firecracker Sauce
  1. Rub Furikake between hand to break up, then add sesame seeds and garlic powder. Mix well.
  2. Add Sriracha and shrimp paste and mix to combine then slowly whisk in sesame oil.
  3. Place in a sealed container. Will keep several weeks in refridgerator.
Asian Slaw with Ginger Dressing
  1. In large bowl, combine cabbage with peppers, carrot, green onion and cilantro.
  2. To prepare dressing, mix hot water with sugar and salt. Stir until dissolved. Cool slightly.
  3. Pour sugar mixture into blender or food processor. Add remainder of ingredients then puree until ginger is finely chopped.
  4. To assemble, combine 1 cup ginger dressing with vegetables.
Avocado Aioli
  1. Combine all ingredients in blender or food processor.
  2. Puree until smooth.
Optional: add 1 tablespoon prepared wasabi Taco Shells
  1. Heat oil in fryer to 350 degrees.
  2. Cut tortillas with 3-inch round biscuit cutter. Cut 2 mini tacos per tortilla.
  3. Place mini tacos in taco shell frying basket and fry until golden brown.
Note: If you don't have a deep fryer Chef Nelson recommends “Tostitos Scoops” instead of mini taco shells.  Tuna / Cut tuna into ¼ inch cubes and add fire cracker sauce until desired level of heat is reached. To Assemble
  1. Place 1 heaping tablespoon of Tuna in bottom of each taco shell.
  2. Top with dollop of avocado aioli then fill shell with ginger slaw.
  3. Serve immediately.
Optional: top with ½ teaspoon of Wasabi Tobiko          
Print Recipe