Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
type          Tuna Tacos
Back to Recipes Listing           Episode: 320        Episode Name: Fleur Tastings     


¼ cup red onion
½ cup lime or lemon juice
1 avocado, peeled and pitted
3 tablespoons sour cream
Juice of 1 lime
½ teaspoon salt
¼ teaspoon black pepper
1 lb. ahi tuna, sushi grade, thinly sliced
6 mini taco shells
½ cup cabbage, thinly sliced
1 jalapeno, thinly sliced




  1. Place the red onion and lime or lemon juice in a small bowl and refrigerate overnight.
  2. Place the avocado, sour cream, juice of 1 lime, salt and pepper in a food processor and pulse until smooth.
  3. Remove the avocado cream from the food processor and place in a Ziploc bag.  Set aside.
  4. To assemble, cut a small hole in the Ziploc bag and squeeze a small amount into the taco shells.  Top with cabbage, tuna and jalapeno.  Garnish with leftover avocado cream and serve.


    • An empty egg carton makes a great mini taco shell holder while you fill the tacos.