Spicy Tuna Avocado Poke Taco

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.

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.

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.

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.