Tuna Tacos

Tuna Tacos

1 tablespoon soy sauce
2 teaspoons rice wine vinegar, divided
1 teaspoon Sriracha
1 teaspoon sesame oil
½ teaspoon sesame seeds
1 lime
½ pound tuna, diced
8 wonton wrappers
½ cucumber, sliced
1 carrot, peeled and shredded
1 avocado

Whisk together the soy sauce, one teaspoon of vinegar, Sriracha, sesame oil, sesame seeds and juice from half of the lime together in a small bowl. Toss the tuna in the sauce, refrigerate until ready to serve.

Fry the wonton wrappers while folded in half in oil over medium high heat until golden brown, about one minute. Drain on paper towels.

Toss the cucumber and carrot with the remaining teaspoon of vinegar, salt to taste. Mash the avocado with the juice from the remaining half of the lime.

Fill the wonton shells with the tuna mixture, then avocado and top with the cucumber-carrot slaw.