Ahi Poke Crispy Tacos Recipe
Ahi poke (Hawaiian-style, raw, marinated, sushi-grade ahi tuna), sliced avocado, green cabbage & cilantro slaw, green onions, toasted sesame seeds & spicy mayo in crispy taco shells. 3 tacos per order.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Poke Marinade
Cabbage Cilantro Slaw
Toppings & Spicy Mayo
Crispy Taco Shells
Method
Marinate ahi, prepare slaw, and mayo
- 1
Make poke marinade
In a bowl, whisk together soy sauce, sesame oil, lime juice, rice vinegar, grated ginger, and sugar until well combined.
- 2
Cube tuna and marinate
Add the diced ahi (340 g) to the marinade, toss to coat, and refrigerate for 15-20 minutes to let flavors penetrate.
- 3
Prepare slaw
In a separate bowl, combine shredded green cabbage, chopped cilantro, lime juice, honey, rice vinegar, and salt. Toss to coat and let sit for 5-10 minutes.
- 4
Make spicy mayo
Whisk mayonnaise, sriracha, and lime juice in a small bowl. Adjust heat by adding more sriracha if desired.
Toast shells and assemble
- 5
Toast shells
Preheat oven to 350°F (180°C). Place the 3 crispy taco shells on a baking sheet and bake 2-3 minutes, until warm and crisp.
- 6
Assemble tacos
Spread a layer of cabbage slaw inside each shell. Top with marinated poke (drained if desired), add avocado slices, drizzle with spicy mayo, then garnish with green onions and toasted sesame seeds.
