Recipe by Tara Holland
Start to Finish: 25 minutes
3 scallions, green parts only, thinly sliced
3 tbsp. soy sauce
2 limes, 1 juiced (about 2 tbsp.) and 1 cut into wedges
1 1/4 tsp. toasted sesame oil
1 tsp. chile-garlic sauce or sriracha
1 lb. sushi-grade tuna, cut into 1/2-inch cubes
1 qt. vegetable oil, for frying
1 cup flour
2 cups panko breadcrumbs
2 firm but ripe avocados—halved, pitted, and peeled
8 large hard corn taco shells
4 radishes, thinly sliced
1. In a medium bowl, mix two-thirds of the scallions, the soy sauce, 2 tsp. lime juice, the sesame oil, and chile-garlic sauce. Add the tuna and stir until coated. Cover the tuna and refrigerate.
2. In a medium saucepan, heat the vegetable oil until it reads 350° on a deep-fry thermometer. In a shallow dish, place the flour. In another, beat the eggs until blended. In a third, add the panko. Cut each avocado half lengthwise into 4 wedges and place on a large plate. Drizzle the avocados with the remaining lime juice; season with salt. Turn until coated. Add the avocados to the flour and toss until coated. Shake off any excess flour. Coat the avocados with the eggs, then the panko, pressing gently so the crumbs adhere.
3. Working in two batches, fry the avocados, turning once, until golden, about 2 minutes per batch. Transfer to a paper towel–lined plate to drain.
4. Fill the taco shells with the tuna. Top with the fried avocados, radishes, and the remaining scallions. Serve with the lime wedges.