Created by JostLori on May 29, 2016
Step 1: Combine all slaw ingredients in a small bowl and set aside.
Step 2: Whisk all ingredients in a small bowl. Season with kosher salt and coarsely ground pepper. Set aside.
Step 3: Whisk all ingredients in a small bowl and set aside.
Step 4: Place the avocado and sour cream in a mini food processor and process till smooth. Add the remaining ingredients and process until incorporated. Set aside.
Step 5: Make wonton taco shells - Preheat canola oil in a deep fryer or a deep saucepan. Place the shells, folded diagonally into triangles, into a stainless steel taco molder or use two forks. Submerge the wrappers into oil until light golden brown. Drain on paper towels and set aside.
Step 6: Toss the Asian Slaw with the Lime Vinaigrette in small bowl. Evenly distribute the slaw within the 4 taco shells.
Step 7: Quickly toss the diced tuna with the Ahi Tuna Taco Dressing in small bowl until incorporated. Spoon evenly on top of the slaw in each taco.
Step 8: Drizzle the Wasabi Lime Avocado Sauce on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.
Step 9: Serve immediately.