From: Chef Richard Sandoval, Zengo, Denver. Yield: 2 tacos.

2 oz. gyoza skin
8 oz. sushi rice, prepared
½ oz. sushi shoga (ginger)
4 pieces tuna
2 oz. taco sauce
½ oz. fresh cilantro
2 oz. guacamole
8 oz. mango salsa

Taco Sauce:
1 oz. oil
1¼ oz. Roma tomato
1 oz. yellow onion
1/8 oz. pasilla chile
pinch of arbole chile
¼ cup honey
pinch of garlic
to taste, salt

Guacamole:
½ avocado
1/8 cup small diced onion
1/8 cup small diced tomato
pinch of fresh chopped cilantro
pinch of Serrano pepper, minced
pinch of salt
pinch of pepper

Mango Salsa:
2 ripe mangos, peeled and diced
1 oz. Fresno chile, diced
1 oz. cilantro, chopped
1/8 diced red onion
1½ oz. pureed mango
to taste, salt

For taco shells: Place gyoza wrappers in a taco shaper and fry at 350°F for 5 to 7 minutes, then reserve at room temperature for service.

For seared tuna: Quickly fry small-diced tuna in a wok with 1 Tbsp. oil. Fry until tuna starts to smoke, then strain. Season with salt and pepper, and togarashi.

For taco sauce: Combine garlic and oil in pot and roast until garlic is lightly cooked. Blend other ingredients in a blender until smooth. Stream garlic oil into blender while it is slowly running. Finish/season with salt to taste.

For guacamole: In a large bowl, crush the avocados and Serrano pepper using a large whisk. Once the avocados are soft and evenly smashed, add remaining ingredients. Season to taste with salt and pepper.

For mango salsa: Combine all ingredients.

Assemble tacos and serve.