Recipe by Victoria Dwek

Citrus Tuna Tacos

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Parve Parve
Easy Easy
12 Servings

Whenever I go to a restaurant, I order whatever raw tuna dish is on the appetizer section of the menu. Anything with raw tuna is my favorite. But I never prepare anything like that at home because I’m the only one who will eat it (I’d rather please everyone else). When there’s company coming, though, we have an excuse to keep the tuna raw. Just make sure it’s super fresh. Adding the marinated tuna to taco shells is way easier than making sushi or any fancy dish and is effortlessly pretty.


Tuna Tacos

  • 1 pound ahi/sushi-grade tuna, finely diced

  • 12 to 16 mini taco shells

  • tuna or kani sticks

Ponzu Sauce

  • 1 tablespoon sugar

  • 1 thinly sliced red onion

  • dash of crushed red pepper (more if you want it spicy)

  • 2 tablespoons fresh chopped parsley leaves

Avocado Puree

  • 2 tablespoons fresh chopped parsley leaves


Prepare the Citrus Tuna Tacos


Combine all sauce ingredients. In a bowl or resealable bag, combine tuna and sauce. Refrigerate for 30 minutes.


Meanwhile, prepare avocado puree. Combine all ingredients in a blender.


To serve, fill taco shells with sashimi mixture and serve with avocado puree.

Citrus Tuna Tacos

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