Watch Them Make It: GW Fins’ Firecracker Tuna Tacos

Your mouth will water for this spicy spin on tacos.

The seafood masters at GW Fins run the New Orleans seafood restaurant like a high-end steakhouse, with fish as the star of the show. Chef/owner Tenney Flynn let us into his kitchen to give us a quick demonstration of one of the restaurant’s popular appetizers, Firecracker Tuna Tacos. Try this spicy, flavorful spin on tacos for your next “Taco Tuesday.”

GW Fins’ Firecracker Tuna Tacos

Firecracker Sauce Recipe:

14  oz.  sriracha

1 1/2 oz.  Katso Mirin Furikake

3 oz.  Shrimp paste — 1 Jar

1 oz.  sesame seeds

1 oz.  black sesame seeds

1 teaspoon garlic powder

.5  cup  sesame oil

Rub furikake between hand to break up, add sesame seeds and garlic powder, mix well

Add sriracha and shrimp paste, slowly wisk in sesame oil.  Mix with 10 pounds diced  #1 Yellowfin Tuna.

Ginger Dressing Recipe:

2 cups  water

2 cups  sugar

1 cup pickled ginger — finely diced

1 cup pickled ginger juice

3/4 cup rice wine vinegar

1 tablespoon salt

Add 2 cups of hot water to the sugar and salt then stir until dissolved.  Cool slightly then add remainder of ingredients.

Napa Cabbage Slaw Recipe:

1 head Napa cabbage- thinly sliced

1 red pepper- thinly sliced

1 yellow pepper – thinly sliced

2 bunches green onion- thinly sliced

2 bunches cilantro- thinly sliced

4 carrots- fine julienne

Combine all ingredients and rough chop.  Add ginger dressing and toss.

Avocado Aioli Recipe:

10 each ripe avocados

2 each  jalapeno

2 bunches cilantro

4 limes juiced

1 small white onion diced

Teaspoon salt

2 cups mayonnaise

Place all ingredients in robo coupe and puree smooth.

Other ingredients:

1 pound wasabi tobiko

300 Pieces house made mini white corn taco shells

Taco Assembly:

To assemble tacos, place 1 tablespoon fire cracker tuna inside taco shell, top with 1 teaspoon aioli, top with ginger slaw, finish with 1 teaspoon wasabi tobiko. Repeat.

Recipe courtesy of Chef Tenney Flynn at GW Fins

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