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Josh Capon's Tuna tartare tacos

Chef Josh Capon's Tuna Tartare Tacos

Chef and Restauranteur Josh Capon shares his easy to make delicious Tuna Tartare recipe 

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 Tacos



  • 6-8 oz Sushi-Grade Tuna
  • 1/2 Peeled & Diced English Cucumber
  • 1/4 cup Soy Sauce
  • 2 Tbsp Fresh Squeezed Lime Juice
  • 1 Tbsp Fresh Grated Ginger
  • 1 Tbsp Sriracha or Garlic Chili Sauce
  • 1 Tbsp Sesame Oil
  • dash Fresh Ground Pepper


  • 1 Ripe Haas Avocado
  • 2 Tbsp Freshly Chopped Cilantro
  • 1/2 small Chopped Red Onion
  • 1/2 Lime Juice
  • Salt - to taste
  • 1 Diced Jalapeno - seeds removed

Tacos Shells

  • 6-8 Wonton Wrappers


Taco Shells

  1. Heat vegetable oil in a large pot or deep fryer to 350ºF to fry the wontons. Cook one at a time for 1-2 minutes, until golden brown on each side. Remove and place in taco shell holder or dry over oven rack to achieve shell shape. 


  1. In a medium bowl combine avocado, diced jalapeno, chopped red onion, and cilantro. Mix together with a fork to smash the avocado and incorporate all ingredients. Add the lime juice and salt to taste, then set aside.


  1. Mix together the soy sauce, lime juice, chili sauce, ginger, and sesame oil in a bowl and season with pepper. This marinade can be made up to a day in advance.

  2. Slice the tuna steak and cucumber into small cubes and add to the marinate. Gently stir to coat and set aside.

  3. To build your tacos, add guacamole into a baking bag or medium plastic bag and cut the tip. Pipe your guacamole into the shells, and then add a spoonful of the tuna and cucumber filling. Top with a little guac, garnish with cilantro, and enjoy!

Recipe Notes

This recipe is best with freshly made taco shells, but you can also use store-bought shells if need be. 

For the garnish, micro cilantro is a wonderful option if you can find it.