Fish, in my opinion, is best raw. I love fish tacos and enjoyed some raw tuna tacos last week at my favorite restaurant in Barcelona, Flax & Kale. I love the motto at F&K: Eat better. Be Happier. Live Longer. (http://teresacarles.com/fk/)
Who can argue with that? Not I.
Anyhow, I’m not sure how they made their fish tacos, but they had tuna, cabbage, avocado, and a hint of sesame. I decided to make my own with carrots instead of cabbage and a few other ingredients. My fish tacos are different than the ones at F&K, but they are delicious!
Raw fish tacos served on the black Eva plate. Available at www.etsy.com/shop/MaiaMingDesigns
100 gr. raw tuna, frozen then partially defrosted and sliced into cubes
1 avocado, cubed
1 carrot, peeled and coarsly grated
1 tablespoon onion, finely diced
1 tablespoon cilantro, washed and diced
2 limes, juice
1 tablespoon sesame seed oil
1 teaspoon black sesame seeds
The reason I freeze and then defrost raw tuna for sashimi is that I’ve been told this kills any parasites the fish may have. It is also is easier to slice fish into cubes if it is slightly frozen.
Gently mix the tuna, avocado, carrot and onion with the lime juice and sesame oil so that they are coated. Sprinkle the cilantro and sesame seeds on top. This filling goes straight into the tacos.
Fry the tortillas in sunflower or other cooking oil on both sides and fold them into open semicircles. When they are browned, remove the tacos from the pan and place them on paper towel to drain excess oil.
Fill the tacos with the tuna filling and serve immediately. Yum!
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