These Spicy ‘Ahi Poke Tacos are a vibrant fusion of fresh sushi-grade tuna and crisp, golden wonton shells, offering a delightful mix of textures and flavors.
Packed with high-quality protein, healthy fats from avocado, and fiber from fresh ingredients, they make a nutritious yet indulgent snack or appetizer.
Quick to assemble and visually stunning, they’re perfect for weeknight dinners, entertaining, or meal prep.
Healthy Poke Tacos
Equipment
- Small mixing bowls ×2
- Blender ×1
- Cutting board ×1
- Sharp knife ×1
- Small pot ×1
- Round cookie cutter ×1
- Cooling rack ×1
- Paper towels ×as needed
- Spoon ×1
- Tongs ×1
Ingredients
For the Spicy ‘Ahi Poke:
- 1/4 cup kewpie mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon shoyu soy sauce
- 1/2 teaspoon sesame oil
- 1 pound sashimi-grade ‘ahi tuna cubed
- 2 teaspoons green onions thinly sliced
For the Wonton Taco Shells:
- 12 wonton wrappers
- 1 quart vegetable oil for frying
For the Avocado Crema:
- 2 avocados pitted and diced
- 1/4 cup cilantro roughly chopped
- 1/4 cup sour cream
- 4 tablespoons lime juice from 2 fresh limes
- 2 garlic cloves minced
Instructions
- Prepare the Spicy ‘Ahi Poke: In a small mixing bowl, combine ¼ cup kewpie mayonnaise, 2 tablespoons sriracha, 1 teaspoon shoyu (soy sauce), and ½ teaspoon sesame oil. Whisk thoroughly until the mixture is smooth and fully emulsified. This will serve as the marinade and coating for the tuna. On a clean cutting board, slice 1 pound of sashimi-grade ‘ahi tuna into uniform cubes, approximately ¾ inch per side, ensuring consistency for even flavor absorption and presentation. Place the tuna in a medium bowl, add the prepared spicy mayo mixture, and fold in 2 teaspoons of thinly sliced green onions. Toss gently to coat each piece evenly. Cover and refrigerate for 10–15 minutes to allow the flavors to infuse.
- Prepare the Wonton Taco Shells: Pour 1 quart of vegetable oil into a small, deep pot and heat over medium-high until it reaches 350°F (175°C). Use a thermometer to maintain precise frying temperature for optimal crispness. While the oil heats, cut 12 wonton wrappers into circles using a round cookie cutter, approximately 3–4 inches in diameter. Fry the wonton wrappers in batches, ensuring they do not touch or overcrowd the pot. Fry each for 30–60 seconds, or until golden brown and crisp. Remove with tongs and drain on a cooling rack over a sheet pan or on paper towels. Allow shells to cool slightly before assembly to maintain crispness.
- Prepare the Avocado Crema: In a blender or food processor, combine 2 pitted and diced avocados, ¼ cup roughly chopped cilantro, ¼ cup sour cream, 4 tablespoons fresh lime juice, and 2 minced garlic cloves. Blend until completely smooth, scraping the sides as needed. Taste and adjust with a pinch of salt or additional lime juice if desired. This creamy topping will provide a cooling contrast to the spicy tuna.
- Assemble the Tacos: Place a cooled wonton shell on a serving plate. Spoon a generous portion of the marinated ‘ahi poke into each shell, maintaining the integrity of the tuna cubes for visual appeal. Top each taco with a spoonful of avocado crema. Garnish optionally with extra sliced green onions or a sprinkle of furikake for added texture and flavor. Serve immediately to preserve the contrast between the crisp shells and tender, flavorful tuna.
Notes
- Always choose sashimi-grade tuna to ensure freshness, tenderness, and food safety.
- Marinating the tuna for at least 10–15 minutes allows the flavors to penetrate without overwhelming the delicate fish.
- Maintain proper oil temperature when frying wonton shells to achieve crisp, golden tacos without excess greasiness.
- Assemble just before serving to keep shells crispy.
- Avocado crema can be adjusted in thickness; thinner for drizzling, thicker for dolloping.
- Garnishes like furikake, green onions, or thin radish slices elevate both presentation and flavor.
- Ideal for appetizers, light meals, or party finger food; adjust quantities for larger gatherings.
Chef’s Secrets: Tips For Perfect Flavor
One of the key secrets to these poke tacos is using high-quality, fresh ingredients.
Sashimi-grade tuna should have a firm texture, vibrant color, and a clean, mild aroma.
When slicing, ensure cubes are uniform—this promotes even coating and an elegant presentation.
Another chef tip is to fold, not stir, the tuna with the marinade. Gentle mixing prevents the delicate tuna from breaking apart while evenly distributing flavor.
Additionally, when frying the wonton shells, a consistent 350°F oil temperature is essential.
Too hot will burn them instantly, and too cool will make them greasy.
For the avocado crema, fresh lime juice not only brightens the flavor but also prevents the avocado from browning, maintaining its vibrant color.
Finally, balancing textures is crucial. The combination of creamy avocado, tender tuna, and crisp shells creates a multi-dimensional experience.
A light sprinkle of sesame seeds, furikake, or finely sliced vegetables adds extra crunch and visual appeal, giving your tacos a professional finish.
Serving Suggestions: Creative Presentation Ideas
These tacos are versatile and visually appealing, perfect for a casual dinner, appetizer platter, or party spread.
Serve them on a long serving board for a contemporary presentation or on small plates for individual servings.
Pair with light, crisp beverages like sparkling water with lime, a chilled white wine, or a dry rosé to complement the fresh, bold flavors of the tuna.
For added texture, serve alongside a fresh cabbage or daikon slaw, or offer extra garnishes such as pickled ginger or microgreens.
If preparing for a dinner party, consider making a mini taco bar, letting guests customize with toppings like spicy mayo, avocado slices, or crunchy radishes.
These tacos also work well as a meal-prep option, as long as you store the shells and avocado crema separately until serving.
Storage Tips: Keep Ingredients Fresh
The poke itself should be stored in an airtight container in the refrigerator for up to 24 hours.
Beyond that, the delicate fish can lose its texture and flavor. Avoid freezing raw tuna once marinated, as it may compromise taste and consistency.
Wonton shells can be made ahead of time and stored in an airtight container at room temperature for up to 24 hours, or fry them just before serving for peak crispiness.
The avocado crema is best prepared fresh, but if needed, store in an airtight container with a thin layer of plastic wrap pressed directly on its surface to prevent browning for up to 12 hours.
Assemble tacos immediately before serving for optimal texture.
Frequently Asked Questions
1. Can I use another type of fish?
Yes, sushi-grade salmon or yellowtail can be used as an alternative. Ensure the fish is fresh and properly handled to maintain food safety and texture.
2. How can I make the tacos less spicy?
Reduce or omit the sriracha in the marinade. You can also serve additional spicy mayo on the side, allowing diners to control the heat.
3. Can the tacos be made ahead of time?
Prepare the poke and avocado crema ahead, but fry the shells and assemble just before serving to maintain crispness.
4. Can I make the recipe gluten-free?
Yes, replace wonton wrappers with gluten-free wrappers or use small corn tortillas. Ensure the soy sauce (shoyu) is gluten-free as well.
5. How can I enhance presentation?
Add microgreens, furikake, thinly sliced radishes, or a small drizzle of sesame oil on top. Serve on a stylish platter or slate board for a modern, visually appealing look.
