Tuna Tacos with Avocado and Wasabi Crema
Tuna Tacos with Avocado and Wasabi Crema These delicious tuna tacos combine flavors from Japanese and Mexican cuisines.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Nonstick skillet
- Tongs
- Cutting board
- Chef's knife
- Paper towel
- Warmed tortilla holder
- Kitchen towel
- Stove
- Whisk
- Plate
- Serving platter
- Spatula
- Peeler
- Fork
Ingredients
- 1/2 cup (4 oz./125 g) sour cream
- 2 Tbs. heavy cream
- 1 1/2 tsp. wasabi paste
- 1 Tbs. fresh lemon juice
- 1 tsp. low-sodium soy sauce
- Kosher salt
- freshly ground pepper
- 1 cup (3 oz./90 g) shredded green cabbage
- 1 cup (3 oz./90 g) shredded red cabbage
- 4 tsp. seasoned rice wine vinegar
- 1 tsp. mirin
- 2 Tbs. olive oil
- 1 lb. (500 g) tuna steak, cut into 4 equal rectangular pieces
- 8 corn or flour tortillas, warmed
- 1 avocado, pitted, peeled and thinly sliced<br>
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