Healthy Poke Tacos
Crispy wonton shells are piled with marinated, sushi-grade tuna and topped with creamy avocado sauce in this quick, flavorful taco. High in protein and healthy fats, these tacos are perfect for a satisfying appetizer, light dinner, or easy entertaining.
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.