Fusion Sashimi Tacos with Yuzu Avocado Cream
An exquisite fusion of Japanese sashimi and Mexican street tacos, elevated with a zesty yuzu avocado cream for a refreshing twist.
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Cooking tools:
- Blender
- Mixing bowl
- Plastic wrap
- Refrigerator
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Citrus press
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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)
- 1/4 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
- 1/2 teaspoon salt
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