Fusion Sashimi Tacos with Yuzu Avocado Cream

Ingredients

• 8 ounces sashimi-grade tuna, thinly sliced
• 8 small corn tortillas
• 1 cup red cabbage, finely shredded
• 1 medium cucumber, thinly sliced into ribbons
• 1 cup pickled ginger, thinly sliced

• 2 medium avocados, peeled and pitted
• 2 tablespoons yuzu juice
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons Greek yogurt
• 1 teaspoon salt

Method

1. 01
   In a blender, combine avocados, yuzu juice, lime juice, Greek yogurt, and salt. Blend until smooth and creamy.
2. 02
   Transfer the yuzu avocado cream to a small bowl and cover with plastic wrap. Refrigerate until ready to serve.
3. 03
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
4. 04
   Lay the tortillas flat and spread a generous spoonful of yuzu avocado cream onto each one.
5. 05
   Top each tortilla with a few slices of sashimi-grade tuna.
6. 06
   Add a handful of shredded red cabbage and cucumber ribbons on top of the tuna slices.
7. 07
   Garnish each taco with thin slices of pickled ginger for an added kick.
8. 08
   Serve the tacos immediately, allowing the flavors to meld beautifully in each bite.