From: Chef Andrew Copley, Copley's on Palm Canyon, Palm Springs, CA. Yield: 20 tacos. Ahi Tuna Tartar: 1 lb. ahi tuna, small dice 2 avocados, peeled and cut into small dice ½ cup green onion, finely chopped 2 packets radish sprouts ½ lb. green wasabi tobiko Ginger Soy Dressing: ¼ cup green onion, white part only 1 2” piece Hawaiian ginger, peeled 1 Tbsp. pickled ginger ¼ cup cilantro 1 clove garlic ¾ cup vegetable oil Taco Shells: ½ lb. unsalted butter 16 oz. light corn ...
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