We made a tutorial video for this week’s Epic Fish Tacos. Delicious and easy to execute, these mini tacos pack big flavor.
Three simple rules to remember when making these.
1) Don’t settle for mediocre fish…quality Yellowtail and Tobiko are everything.
2) The specialty ingredients and equipment really do make all the difference.
3) Take the extra time to make them look presentable. You eat with your eyes first.
Epic Hamachi Tacos Step 1: | Make The Spice Blend And Fry The Taco Shells
When was the last time you bought fresh spices?
Sorry, the ones your mom bought you for your college dorm room don’t count.
Pick up some fresh cumin and coriander at the market and order this Togarashi. This is the spice that any good Japanese Ramen house will have table side.
Start by measuring the spices separately.
Mix until fully incorporated.
Next, using a large ring cutter, stamp out circles of egg roll wrappers.
Place the wrapper in a mini taco press.
Fry in grapeseed oil at 325° F until golden brown.
Drain off excess oil and season liberally with the spice blend.
Spice Blend Recipe:
2 tbs. togarashi
2 tbs. ground cumin
2 tbs. ground coriander
Epic Hamachi Tacos Step 2: | Make The Guacamole
Start by scoring a grid in the flesh of the avocado.
Scoop the avocado into a bowl and add the minced shallots, salt, and pepper.
Mash the avocado using a bent fork.
Drizzle in the lime juice and extra virgin olive oil.
2 large avocados
2 tbs. minced shallots
2 tbs. lime juice
2 tbs. extra virgin olive oil
salt and pepper to taste
Epic Hamachi Tacos Step 3: | Make The Yuzu Creme Fraiche
Yuzu kosho is an awesome Japanese condiment typically used in sushi and delicious when combined with creme fraiche. The skins of yuzu are very aromatic and add a unique spiciness to these epic tacos.
Simply whisk the yuzu kosho into the creme fraiche and season with salt.
Yuzu Creme Fraiche Recipe:
1 cup creme fraiche
2 tsp. yuzu kosho
salt to taste
Epic Hamachi Tacos Step 4: | Plate
Cut the Hamachi and dress with lime juice, extra virgin olive oil, salt, and pepper. Shave the jalapeno and pick the cilantro.
To plate, place a small scoop of guacamole into the seasoned taco shell.
Next, add the Hamachi and then a scoop of the yuzu cream. Garnish with the tobiko caviar, shaved jalapeno, cilantro, and season the top with more spice.
These mini Hamachi tacos are awesome snacks during a game, or perfect for floating around a cocktail party.
Remember the three simple rules and they will be a hit every time.
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