Scoop the flesh from 2 ripe avocados into a blender or bowl. Add 2 tablespoons lime juice, 0.25 cup coconut milk, and 0.5 teaspoon salt. Blend until smooth and creamy. Taste and adjust salt as needed. Transfer to a piping bag or small bowl and set aside.

Make gochujang aioli

In a bowl, whisk together 0.5 cup mayonnaise, 1.5 tablespoons gochujang, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 0.5 teaspoon sugar until smooth and glossy. Taste and adjust sweetness if desired.

Pickle green papaya

In a bowl, toss 2 cups shredded green papaya with 0.25 cup rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt. Let sit 15–20 minutes to pickle, then drain excess liquid.

Prepare nori komi

Briefly toast 2 sheets of nori in a dry skillet over medium heat until fragrant. Remove, let cool, then crumble into small pieces or cut into thin strips for topping.

Marinate poke tuna

In a bowl, gently toss 1 cup diced sushi-grade tuna with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon lime juice, and 0.5 teaspoon sugar. Let marinate 10–15 minutes.

Warm tortillas

Warm 8 small tortillas on a dry skillet 15–30 seconds per side, or wrap in a damp towel and microwave briefly until pliable.

Assemble poke tacos

Spread a spoonful of avocado mousse on each tortilla. Top with marinated poke tuna, a few pickled papaya strands, a drizzle of gochujang aioli, and a pinch of crumbled nori. Garnish with lime wedges if desired and serve immediately.