In a medium size mixing bowl combine yellow tail and lobster, marinate in fresh lime juice; add
kewpie sauce, fried onion, mango and chives. In a separate mixing bowl mix diced ahi tuna with
chili oil, season with salt and fresh ground black pepper. In each taco shell place yellowtail & lobster mix, top with tuna and finish with a slice of pickled jalapeno.
Kewpie Sauce
Combine all ingredients well.
Taro Root Taco Shells
Wash and peel 1 medium-sized taro root and cut in half. Using a mandolin, make 20 slices
approximately 1/8” thick and 2” in diameter. Fold each slice in half to form the taco shape and hold together with a toothpick. Fry at 330•F in a table-top fryer for approximately 2 minutes or until nicely browned.
Chef’s Tip- Use a 2” round cookie cutter to get perfectly sized taro rounds. YIELD- 20 Tacos
Originally Submitted
8/18/2011
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