Place all ingredients into a mixing bowl and fold together.
Place dressed coleslaw into a container with lid. Cover with lid and refrigerate for up to 6 hours as per HACCP. Serve as needed.
Avocado Sriracha Sauce
Place all ingredients into a food processor. Process until a smooth consistency has been reached.
Place sauce into a clean container. Place plastic wrap on top of sauce and press down firmly. Then, cover with lid and store as per HACCP. Serve as needed.
Place all ingredients except sesame oil and avocado oil into a blender. Blend the ingredients on high.
While blending, slowly pour both oils into the vinaigrette to emulsify.
Once the vinaigrette is emulsified, pour into container with lid. Store as per HACCP or until needed for up to 24 hours. Serve as needed.
Tuna Avocado Marinated Poke
Place all components into a mixing bowl. Gently fold all ingredients together.
Place plastic wrap on top of the poke and press down firmly to prevent oxidization. Refrigerate and marinate until needed for up to 24 hours. Serve as needed.
Spicy Tuna and Avocado Poke Taco
Place the wonton taco shells onto a clean work surface. Fill each taco shell with lemon cilantro slaw and tuna avocado poke.
Drizzle each taco with avocado soy vinaigrette and avocado sriracha aioli.
Garnish each taco with crispy onions, radish, sliced jalapeño and furikake seasoning. Serve as needed with a side of avocado srirach aioli.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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