Zesty Spicy Ahi Poke Tacos with Avocado Crema Recipe

Crafting these spicy ahi poke tacos with unexpected flavor combinations will instantly transport you to a beachside paradise.

Crisp corn tortillas cradle delicate raw tuna marinated in zesty seasonings.

Layers of fresh ingredients create a vibrant dance of textures and tastes.

Pacific island influences shine through each carefully assembled bite.

Creamy avocado sauce adds a luxurious counterpoint to the bold fish.

The contrast between cool and spicy elements makes this dish truly irresistible.

You’ll want to savor every single morsel of this culinary adventure.

What Makes Spicy Ahi Poke Tacos With Avocado Crema A Total Hit

• Craft Creative Fusion: Blend Hawaiian and Mexican cuisines into one stunning appetizer that surprises taste buds with unexpected flavor combinations.
• Customize with Ease: Modify ingredients based on personal preferences or dietary needs, making this recipe adaptable for different palates and nutrition requirements.
• Quick Gourmet Experience: Transform simple ingredients into restaurant-quality tacos without complex cooking techniques, perfect for home chefs wanting impressive results.
• Texture Sensation: Enjoy crispy wonton shells contrasting with silky smooth poke and creamy avocado sauce, creating a delightful multi-dimensional eating experience.

What’s Inside Spicy Ahi Poke Tacos With Avocado Crema

• 'Ahi Tuna: A fresh, high-quality fish that serves as the star protein for the poke filling.
• Wonton Wrappers: Thin, delicate dough that transforms into crispy taco shells when fried.
• Avocado: A creamy base that adds richness to the crema sauce.

• Mayonnaise, Sriracha, Shoyu, Sesame Oil: A blend of condiments that creates a spicy and flavorful marinade for the 'ahi.
• Sour Cream, Lime Juice, Garlic: Essential components that give the avocado crema its tangy and smooth texture.

• Green Onions, Cilantro, Furikake: Fresh herbs and seasoning that provide extra flavor and visual appeal to the tacos.

How To Make Spicy Ahi Poke Tacos With Avocado Crema Step By Step

Step 1: Craft Spicy Ahi Poke Marinade

• Mayonnaise
• Sriracha sauce
• Shoyu (soy sauce)
• Sesame oil

Gently fold in cubed fresh ahi tuna and sliced green onions. Cover and chill in refrigerator to let flavors meld.

Step 2: Transform Wonton Wrappers into Crispy Shells

Heat vegetable oil in a deep pot to 350°F. Use a round cookie cutter to slice wonton wrappers into perfect circles.

Carefully fry each wrapper for 30-45 seconds, using a spoon to curve them into delicate taco shapes. Transfer to paper towels to drain excess oil.

Step 3: Whip Up Creamy Avocado Sauce

• Ripe avocado
• Fresh cilantro
• Sour cream
• Lime juice
• Minced garlic

Pulse until achieving a velvety, pale green consistency.

Step 4: Assemble Delightful Poke Tacos

Carefully fill each crispy wonton shell with marinated ahi tuna.

Drizzle generously with avocado crema. Optional: Sprinkle furikake for an extra burst of flavor and texture.

Top Tips For Spicy Ahi Poke Tacos With Avocado Crema

• Chill the 'ahi poke mixture for at least 15 minutes to enhance flavor melding and allow seasoning to penetrate the fish.
• Use sushi-grade fresh 'ahi tuna to ensure the best taste and safe raw consumption for this recipe.
• Control oil temperature precisely when frying wonton shells to achieve perfectly crispy, golden-brown taco shells without burning.
• Adjust Sriracha amount to personalize spice level, adding more for extra heat or reducing for milder palates.
• Prepare avocado crema just before serving to prevent browning and maintain vibrant green color and fresh taste.

Fun Ways To Change Up Spicy Ahi Poke Tacos With Avocado Crema

• Tropical Fusion Poke Tacos: Replace Sriracha with mango habanero sauce for a sweeter, fruitier heat profile.
• Sesame Ginger Poke Tacos: Swap shoyu and sesame oil for a ginger-soy marinade, adding toasted sesame seeds for extra crunch.
• California Roll Poke Tacos: Incorporate cucumber, imitation crab, and nori strips for a sushi-inspired taco experience.
• Coconut Crisp Poke Tacos: Coat wonton shells with shredded coconut before frying for a tropical, crunchy texture.

Tasty Pairings For Spicy Ahi Poke Tacos With Avocado Crema

• Pair Zesty Tropical White Wine: Crisp New Zealand Sauvignon Blanc perfectly complements the spicy 'ahi poke, cutting through the richness with bright citrus notes and herbal undertones.
• Enhance with Refreshing Cucumber Mocktail: Mix cucumber, mint, lime juice, and sparkling water to create a cool, light beverage that balances the taco's heat and refreshes the palate.
• Match with Crisp Lager Beer: Light Japanese or Hawaiian craft beer provides a clean, crisp finish that doesn't overpower the delicate fish and complements the Asian-inspired flavors.
• Boost with Sake Spritzer: Blend chilled sake with a splash of soda water and garnish with a lime wedge to echo the Hawaiian-fusion style of the spicy poke tacos.

How To Store Spicy Ahi Poke Tacos With Avocado Crema Properly

• Refrigerate: Store spicy 'ahi poke and avocado crema separately in airtight containers for up to 2 days. Keep the 'ahi mixture refrigerated and consume within 24 hours for best quality and freshness.
• Freeze Crema: Transfer avocado crema to a freezer-safe container, seal tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before using.
• Reheat Shells: Crisp up wonton taco shells in a preheated oven at 350°F for 3-5 minutes. Avoid microwaving to maintain their crunchiness.
• Reassemble: When ready to serve, warm the 'ahi mixture slightly, fill crisp shells, and top with fresh avocado crema for the best texture and flavor.

Spicy Ahi Poke Tacos With Avocado Crema Q&A Quick List

• What is 'ahi poke?

‘Ahi poke is a Hawaiian dish made with raw tuna (yellowfin tuna) cubed and seasoned with various sauces and ingredients, traditionally served as an appetizer or main dish.

• Are wonton wrappers necessary for this recipe?

Wonton wrappers are key to creating the crispy taco shells, but if unavailable, you can substitute with small corn tortillas or create a similar crispy shell using alternative methods.

• Is it safe to eat raw fish in this recipe?

Always use sushi-grade ‘ahi tuna from a reputable source and ensure it’s fresh. People with compromised immune systems, pregnant women, or those with health concerns should avoid raw fish.

Spicy Ahi Poke Tacos with Avocado Crema Recipe

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4.5 from 32 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Zesty “spicy ahi poke tacos” deliver a Hawaiian-inspired culinary adventure that blends fresh fish, creamy avocado, and bold flavors. Crisp tortillas cradle tender marinated tuna, promising you a delightful journey through ocean-inspired street food.

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Ingredients

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Main Protein:

• 0.5 pound sashimi-grade ‘ahi, cubed

Flavor Enhancers and Seasonings:

• 0.25 cup kewpie mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon shoyu (Japanese-style soy sauce)
• 1 teaspoon sesame oil
• 0.25 cup green onions, sliced
• 1 tablespoon furikake (optional)

Taco Shell and Crema Components:

• 12 wonton wrappers
• Vegetable oil for frying
• 2 avocados, pitted and diced
• 0.25 cup cilantro, roughly chopped
• 0.25 cup sour cream
• 4 tablespoons lime juice (about 2 fresh limes)
• 2 garlic cloves, minced

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Instructions

1. Craft the zesty ‘ahi marinade by whisking together mayonnaise, Sriracha, shoyu, and sesame oil in a mixing bowl.
2. Gently fold cubed ‘ahi and chopped green onions into the marinade, ensuring even coating. Chill mixture in refrigerator for flavor development.
3. Prepare frying station with oil heated to 350°F in a deep pot, maintaining consistent temperature.
4. Transform wonton wrappers into delicate taco shells by cutting precise circles using a round cookie cutter.
5. Carefully lower wonton circles into hot oil, using a spoon to shape them into crisp taco forms. Fry approximately 30-45 seconds until golden and crisp.
6. Transfer fried shells to paper towels, allowing excess oil to drain and shells to cool slightly and maintain crunchiness.
7. Create smooth avocado crema by blending ripe avocado, fresh cilantro, sour cream, lime juice, and minced garlic until silky and uniform.
8. Construct tacos by filling each crispy wonton shell with generous portion of chilled ‘ahi poke.
9. Finish tacos with elegant drizzle of avocado crema and optional sprinkle of furikake for enhanced flavor and visual appeal.

Notes

• Maintain the fish’s freshness by using sushi-grade ‘ahi tuna and keeping it chilled until just before preparation.
• Create uniform taco shells by using a consistent round cookie cutter and monitoring oil temperature for crispy, golden results.
• Adjust spice levels by modifying Sriracha quantity to suit personal heat preferences or dietary needs.
• Substitute wonton wrappers with corn tortillas for a more traditional taco experience or gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Hawaiian

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 15 mg