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.
Ingredients
Scale
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
Instructions
- Craft the zesty ‘ahi marinade by whisking together mayonnaise, Sriracha, shoyu, and sesame oil in a mixing bowl.
- Gently fold cubed ‘ahi and chopped green onions into the marinade, ensuring even coating. Chill mixture in refrigerator for flavor development.
- Prepare frying station with oil heated to 350°F in a deep pot, maintaining consistent temperature.
- Transform wonton wrappers into delicate taco shells by cutting precise circles using a round cookie cutter.
- 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.
- Transfer fried shells to paper towels, allowing excess oil to drain and shells to cool slightly and maintain crunchiness.
- Create smooth avocado crema by blending ripe avocado, fresh cilantro, sour cream, lime juice, and minced garlic until silky and uniform.
- Construct tacos by filling each crispy wonton shell with generous portion of chilled ‘ahi poke.
- 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