Description
Fresh ahi poke tacos served in crispy wonton shells and topped with creamy avocado crema, spicy sriracha mayo, and crunchy macadamia nuts. Sushi-grade tuna is tossed in a savory soy, sesame, and lime marinade, creating bright Hawaiian-inspired flavors balanced by the crisp taco shell and cool sauces. These poke tacos are fresh, flavorful, and ready in about 30 minutes.
Ingredients
Ahi Poke
1 pound sushi-grade ahi tuna, cut into 3/4-inch cubes
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon fresh lime juice
2 teaspoons chili garlic crisp
1/3 cup green onions, thinly sliced
1 tablespoon sesame seeds
Crispy Taco Shells
8 egg roll wrappers
Vegetable oil, canola oil, or peanut oil for frying (about 2 cups)
Pinch kosher salt
Avocado Crema
1 medium avocado (about 7-8 ounces whole, or about 1/2 cup flesh)
1/2 cup fresh cilantro leaves, loosely packed (optional)
1 small garlic clove
3 tablespoons fresh lime juice
1/4 cup plain Greek yogurt or sour cream
1 tablespoon avocado oil
1/2 teaspoon kosher salt
3 to 5 tablespoons water, as needed
Sriracha Mayo
3 tablespoons mayonnaise
1 to 2 teaspoons sriracha
1 teaspoon honey
1 teaspoon fresh lime juice
Salt and pepper to taste
Garnish
1/4 cup macadamia nuts, crushed
Instructions
- Place the cubed ahi tuna in a chilled bowl. Add the soy sauce, rice vinegar, sesame oil, hoisin sauce, and lime juice. Gently fold the tuna to coat without breaking the cubes apart.
- Add the chili garlic crisp, green onions, and sesame seeds. Fold again lightly so the ingredients are evenly distributed. Cover and refrigerate while preparing the sauces and taco shells.
- To make the avocado crema, combine the avocado, cilantro, sour cream or Greek yogurt, lime juice, garlic, and kosher salt in a blender or small food processor. Blend until smooth.
- Add water one tablespoon at a time until the sauce becomes smooth and drizzleable. The crema should slowly run off a spoon rather than hold its shape. Taste and adjust salt or lime juice if needed. Refrigerate until ready to use.
- To make the sriracha mayo, whisk together the mayonnaise, sriracha, honey, and lime juice in a small bowl. Season lightly with salt and pepper. Refrigerate until ready to assemble.
- Use a 6-inch round cookie or biscuit cutter to cut circles from the egg roll wrappers.
- Heat about 1 to 2 inches of oil in a skillet to approximately 350°.
- Using tongs, gently fold each wrapper over the tongs or a wooden spatula to form a taco shape as it fries in the oil. Hold it in that position for the first 10 to 15 seconds so the shell sets and does not puff up.
- Cook for 30 to 45 seconds per side, until golden and crisp. Transfer to paper towels and lightly sprinkle with salt. Repeat with the remaining wrappers.
- To assemble the tacos, spoon the ahi poke into each crispy shell. Drizzle with avocado crema and sriracha mayo. Sprinkle with crushed macadamia nuts and any desired garnishes. Finish with sesame seeds and a squeeze of lime.
- Serve immediately while the shells are crisp.
Notes
Use sushi-grade tuna from a trusted fish counter and keep it well chilled until ready to assemble.
Avocado sizes vary, so the crema may need an extra tablespoon or two of water to reach a smooth, drizzleable consistency.
Egg roll wrappers work best for taco shells because they are sturdy enough to hold the fillings without collapsing.
Cut the tuna into uniform ¾-inch cubes so it absorbs the marinade while maintaining its clean, sushi-style texture.
If the shell begins to puff while frying, gently press it with tongs to release the air pocket and maintain the taco shape.
The taco shells are best enjoyed immediately while crisp. If you have leftover poke, store it in an airtight container in the refrigerator and use it within 24 hours. The avocado crema and sriracha mayo will keep refrigerated for up to 2 days. Assemble fresh tacos just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: CUISINE: American