Taco topped with Tuna Ceviche and Guacamole

Change up the snack offering with these light and delicious tacos  

Serves 5

For taco:

  • 1L canola oil
  • 10taco pastry

For the tuna ceviche:           

  • 300g tuna
  • 150ml coconut milk
  • 100ml lime juice
  • 1 tsp sesame oil
  • 3cm piece ginger, grated
  • 1 chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp maple syrup
  • 1 tbsp fish sauce

For the guacamole:

  • Red onion, finely chopped
  • 1 medium avocado, diced
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 tbsp lemon juice, freshly squeezed

To garnish:

  • 2 spring onions, finely sliced
  • 10g coriander
  • 1 red onion, finely sliced

For the taco:

1. Heat oil in a small pot over medium heat.

2. Fry the wonton pastry for a few seconds on each side.

3. Remove from the oil and drain on paper towel.

For the tuna ceviche:

1. Slice the tuna in thin pieces.

2. Place the rest of the ingredients in a bowl and whisk until well combined, taste for seasoning and balance. Add more maple syrup, lime juice or fish sauce if needed.

For the guacamole:

1. Mix all of the ingredients together and mash the avo a little.

To assemble:

1. Mix the tuna and the ceviche liquid together.

2. Place 1 tsp of guacamole on each taco. Top with 1 tbsp tuna ceviche and garnish with spring onion, coriander and red onion.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za