Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Albacore Poke Tacos
Servings
4
4
Cuisine Type
- mexican
Day Part
- lunch
Menu Part
- sandwich
Main Ingredient
- Fish
Chef Andrew Gruel
Slapfish
Huntington Beach, Calif.
Slapfish bills itself as a “modern seafood shack” and serves up a menu of fish tacos, shrimp rolls, fish and chips and seafood sandwiches. Sustainability is a prime sourcing goal of this fast-casual chain, and chef Gruel says he chooses albacore tuna from the Pacific Northwest for his poke because the species is so well-managed.
Ingredients
2 cups soy sauce
1 cup lime juice
1 tbsp. onion powder
1 tbsp. garlic powder
1 cup white vinegar
1 tbsp. Dijon mustard
1/4 cup sugar
1 1/2 cups vegetable oil
1 lb. albacore tuna, large dice
4 corn tortillas
1/2 cup shredded cabbage
1 tbsp. toasted sesame seeds
1 tbsp. sliced chives
Steps
1. In mixing bowl, combine soy sauce, lime juice, onion powder, vinegar, mustard, sugar and oil; whisk well to blend. Toss the poke with enough sauce to coat; marinate in the refrigerator for 1 hour. (Reserve remaining sauce to dress salads or vegetables.)
2. Meanwhile, shallow fry the corn tortillas in a nonstick pan until pliable but almost crispy. With tongs, shape the tortillas into taco shells.
3. Pack the poke and cabbage into taco shells. Garnish with sesame seeds and chives.
Read more about:
RecipesRead more
Oct 18, 2024
