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25-Minute Flavorful Poke Tacos

Karina Kari
Tender cubes of sushi-grade tuna are tossed in a spicy, creamy sauce and served on crisp fried wonton shells.
Topped with a smooth avocado crema, these protein-rich tacos deliver bold flavors and satisfying crunch in every bite—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers, Main Dish
Cuisine Fusion,, Local
Servings 12

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.
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