Crispy Dumpling Smash Tacos

Crispy Dumpling Smash Tacos

Ingredients, Makes six tacos (2 servings)
For the dumpling tacos:
2 cans Oregon’s Choice Jalapeño Garlic Albacore
4 scallions (spring onions), thinly sliced
A small handful of fresh cilantro leaves
4 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp light soy sauce
1 tbsp sesame oil
2 tsp fish sauce
1 tbsp rice vinegar
Black pepper, to taste
6 mini tortillas (flour or corn)
Olive oil & crunchy chili oil for frying
1 avocado
Toasted sesame seeds (optional, for garnish)
For the quick pickled cucumber:
½ cucumber, finely diced
1½ tsp rice vinegar
¼ tsp salt
Dumpling-style dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp crunchy chili oil (optional)
1 tsp sugar or honey
1 garlic clove, minced
1 tsp chopped green onion

Instructions
Open and drain the cans of Oregon’s Choice Jalapeño Garlic Albacore. In a bowl, combine with garlic, ginger, soy sauce, sesame oil, fish sauce, rice vinegar, and black pepper. Mix well. Cover and marinate in the fridge for at least 3 hours or up to a full day for deeper flavor.
Toss the diced cucumber with rice vinegar and salt. Let it marinate in the fridge for 3 hours or up to a full day.
Spread a couple tablespoons of the tuna filling onto one half of each mini tortilla, pressing gently to flatten into a thin layer.
Heat a drizzle of olive oil and a little crunchy chili oil in a skillet over medium heat. Place each tortilla filling-side down and press lightly into the pan with a spatula. Cook for about 4 minutes until golden and crispy, then flip and cook the other side for 1 minute. Repeat with the remaining tacos.
Add pickled cucumber, a sprinkle of herbs, sesame seeds, avocado, and a drizzle of dumpling sauce to each taco. Serve hot!