These Spicy Ahi Poke Tacos are a fresh, flavorful twist on classic sushi, combining tender sushi-grade tuna with creamy avocado and a kick of spice.
Packed with protein, fiber, and heart-healthy fats, they’re a light yet satisfying option perfect for quick dinners or meal prep.
Crispy wonton shells add texture, making every bite deliciously irresistible.
25-Minute Flavorful Poke Tacos
Equipment
- 1 small bowl
- 1 medium bowl
- 1 small pot
- 1 round cookie cutter
- 1 blender
- 1 cooling rack
- Paper Towels
Ingredients
For the Spicy Ahi Poke:
- ¼ cup kewpie mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon shoyu soy sauce
- ½ teaspoon sesame oil
- 1 pound sashimi-grade ‘ahi tuna cut into 3/4-inch cubes
- 2 teaspoons thinly sliced green onion
For the Wonton Taco Shells:
- 12 wonton wrappers
- 1 quart vegetable oil for frying
For the Avocado Crema:
- 2 ripe avocados pitted and diced
- ¼ cup fresh cilantro roughly chopped
- ¼ cup sour cream
- 4 tablespoons fresh lime juice about 2 limes
- 2 garlic cloves minced
Instructions
- Prepare the Spicy Ahi Sauce: In a small mixing bowl, combine 1/4 cup kewpie mayonnaise, 2 tablespoons sriracha, 1 teaspoon shoyu, and 1/2 teaspoon sesame oil. Use a whisk or spoon to mix thoroughly until the sauce is smooth and fully emulsified. Taste carefully and adjust the heat if needed—add a little more sriracha for extra spice or a touch more mayonnaise to mellow the flavor. Set the sauce aside; it will serve as the flavorful marinade for the tuna.
- Cube the ‘Ahi Tuna: Place 1 pound of sushi-grade ‘ahi tuna on a clean cutting board. Using a sharp chef’s knife, slice the tuna into evenly sized cubes, roughly 3/4-inch thick. Uniform cubes ensure each bite is consistent and allows the sauce to coat the fish evenly. Handle the fish gently to maintain its delicate texture.
- Toss Tuna with Sauce: Transfer the cubed tuna into a medium mixing bowl. Pour the prepared spicy mayo sauce over the fish. Add 2 teaspoons of thinly sliced green onions for freshness and mild bite. Using a large spoon or spatula, gently fold the tuna and sauce together, coating each piece without mashing or breaking the cubes. Cover the bowl with plastic wrap and place in the refrigerator to allow the flavors to meld for at least 10–15 minutes.
- Shape the Wonton Shells: While the tuna is chilling, prepare the taco shells. Lay out 12 wonton wrappers on a clean surface. Using a round cookie cutter, cut each wrapper into a perfect circle, approximately 3–4 inches in diameter. Keep the excess pieces for future frying or other recipes. Properly shaped shells will ensure even frying and consistent taco presentation.
- Heat Oil for Frying: In a small pot, pour 1 quart of vegetable oil. Place the pot over medium-high heat and attach a candy thermometer if available. Heat the oil until it reaches 350°F (175°C). Maintaining the correct temperature is crucial; oil that’s too hot will burn the wontons, while oil that’s too cool will produce greasy, soggy shells.
- Fry the Wonton Shells: Carefully slide the wonton circles into the hot oil in small batches to avoid overcrowding. Fry for 30 seconds to 1 minute, turning once, until the shells are a beautiful golden brown and crisp. Using a slotted spoon, transfer the fried shells to a cooling rack set over a baking sheet or onto paper towels to drain excess oil. Let them cool slightly; they will continue to crisp as they rest.
- Make the Avocado Crema: In a blender, combine 2 diced avocados, 1/4 cup chopped cilantro, 1/4 cup sour cream, 4 tablespoons lime juice, and 2 minced garlic cloves. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning—add more lime juice for tanginess or a pinch of salt if desired. This creamy topping balances the spicy tuna perfectly.
- Assemble the Poke Tacos: Take one fried wonton shell and place it on a serving plate. Add a generous scoop of the marinated tuna onto the shell. Using a spoon or small piping tool, drizzle or dollop the avocado crema over the tuna. Optionally, garnish with extra green onions, a sprinkle of furikake, or thinly sliced radishes for crunch and color. Repeat with remaining shells and tuna until all tacos are assembled.
- Serve and Enjoy Immediately: For the best texture and flavor, serve the tacos immediately while the shells remain crisp and the tuna is fresh. These tacos are perfect as a vibrant appetizer, party finger food, or light main dish. Encourage diners to pick them up like traditional tacos and savor each bite, enjoying the combination of tender tuna, creamy avocado, and crunchy shell.
Notes
- Use Fresh, High-Quality Tuna: Sushi-grade ‘ahi is essential for flavor and safety. Avoid previously frozen fish if possible to ensure a tender texture.
- Cut Even Cubes: Uniform tuna cubes ensure even coating with the spicy sauce and a balanced bite in each taco.
- Don’t Overmix: When combining the tuna with the sauce, gently fold instead of stirring aggressively to preserve the delicate fish texture.
- Oil Temperature Matters: Keep the frying oil at 350°F. Too hot burns the shells; too cool makes them greasy.
- Make Ahead Wisely: You can prepare the sauce and avocado crema a few hours ahead, but assemble tacos just before serving to maintain crispiness.
Chef’s Secrets: Expert Cooking Tips
Creating the perfect poke taco is all about layering flavors and textures.
Always marinate the tuna for at least 10–15 minutes so the spicy mayo penetrates each cube, boosting flavor without overpowering the fish.
For crispier shells, let them drain on a cooling rack instead of paper towels; this prevents sogginess.
Consider adding garnishes like toasted sesame seeds, microgreens, or thin radish slices to elevate presentation and add a contrasting crunch.
Finally, balance heat and creaminess carefully—adjust the sriracha and lime juice to suit your taste.
Serving Suggestions: Creative Ways To Serve
These tacos are incredibly versatile.
Serve them as an appetizer at parties, arranging them on a long platter for a dramatic presentation.
Pair with a crisp green salad or light cucumber salad to complement the richness of the avocado crema.
For a complete meal, serve alongside steamed jasmine rice or cauliflower rice to soak up extra sauce.
Garnish with fresh herbs, extra lime wedges, or a drizzle of soy-lime vinaigrette for a burst of freshness.
These tacos also work beautifully as part of a taco bar.
Storage Tips: Keep Tacos Fresh Longer
For best results, store components separately.
Keep the marinated tuna in an airtight container in the refrigerator for up to 24 hours.
The avocado crema can be stored in a sealed container with a layer of plastic wrap pressed directly on the surface to prevent browning, up to 24 hours.
Wonton shells should be fried just before serving; however, you can prepare and store them at room temperature in an airtight container for a few hours, then re-crisp in a 350°F oven for 2–3 minutes before serving.
Assemble tacos just before eating to maintain the perfect texture.
Frequently Asked Questions
1. Can I use frozen tuna for this recipe?
Yes, but ensure it is fully thawed and of sushi-grade quality. Avoid using regular frozen tuna from grocery stores, as it may have a different texture and is not safe to eat raw.
2. How can I make the tacos less spicy?
Reduce the sriracha in the spicy mayo or substitute with a mild chili sauce. You can also increase the mayonnaise slightly to mellow the heat while keeping the creamy texture.
3. Can I prepare this recipe ahead of time?
Yes, you can make the spicy sauce and avocado crema up to a few hours ahead, and the tuna can be marinated 10–15 minutes in advance. Fry the shells and assemble just before serving to preserve crunch.
4. Are there vegetarian alternatives for these tacos?
Absolutely! Replace the tuna with cubed firm tofu or chickpeas and toss them in the same spicy sauce. Bake or lightly fry the tofu for added texture and enjoy with avocado crema.
5. Can I freeze the components?
It’s not recommended to freeze raw tuna or avocado crema, as it will alter the texture. Wonton shells can be fried and frozen in an airtight container, then reheated in the oven before serving.
