By Yanni- www.fishermansbelly.com

 

½ lb tuna 1/2inch diced

6 corn tortillas

2 cucumbers, sliced (optional: use green or red onions)

4 tablespoons soy sauce

2 tablespoons of honey

2 tablespoons sesame oil

1 lime, juiced

2 tablespoons hot sauce

Black sesame seeds

3 tablespoons of chopped cilantro

¼ cup vegetable oil

 

1. Create the crispy taco shells by first warming both sides of the corn tortillas directly on your stove top. Then fold them in half and thread one tooth pick top dead center to join the shell. Over a medium flame, heat ½ inch of vegetable oil in a frying pan and place 3 folded shells bottom side down. Fry the shells until a golden color is achieved, this should take less than a minute. Lay the shells down onto one side, then the other, achieving a that golden color on both sides. If you overcooked the shells they will split in two. Fear not. Toss them out and try it again! By the way, you can stuff these shells with any leftover fish, chicken or beef for great crispy tacos!

2. Create the sushi marinade by

 

mixing the soy sauce, honey, lime juice, hot sauce, and sesame seed oil in small bowl.

3. Add the cucumbers and tuna into the marinade. Now remove the tooth picks from the crispy taco shells and begin to stuff them with marinaded tuna sushi mixture.

4. Garnish with black sesame seeds and cilantro. Enjoy!!