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Ahi Poke Tacos Recipe

Name: Land Ocean Restaurant Meridians Ahi Poke Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna; 3 tbs soy sauce (or tamari); 1 tsp toasted sesame oil; 3 each scallions (thinly sliced, white and green parts separated); 1 tsp finely grated fresh ginger; 1 tbs sesame seeds (toasted); 1 tsp red chili (finely minced) or sriracha; 1 tsp kosher salt; 1 tbs fresh lime juice; 1 each ripe mango (peeled, diced); 1 each ripe avocado (peeled, diced); 2 tbsp red onion (finely diced); 2 tbsp fresh cilantro (chopped); 1 tbs fresh lime juice; 1 tsp sea salt; 1 each jalapeño (seeded, finely minced, optional); 3 tbs creamy peanut butter; 3 tbs coconut milk (or warm water); 1 tbs soy sauce; 1 tsp rice vinegar; 1 tsp honey or agave; 1 tsp fresh lime juice; 1 tsp sesame oil; 0.5 tsp sriracha or chile paste (optional, to taste); 2 tbs water to thin; 8 each small corn or flour tortillas (6-inch); 2 cups microgreens or shredded cabbage; 4 each lime wedges; 4 each thinly sliced radish (optional); 1 tsp extra sesame seeds for garnish

Inspired by Land Ocean Restaurant Meridian

Time30m

Serves4

Mango, avocado and peanut sauce

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Ingredients

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Ahi Poke

1 lb sushi-grade ahi tuna

3 tbs soy sauce (or tamari)

1 tsp toasted sesame oil

3 each scallions (thinly sliced, white and green parts separated)

1 tsp finely grated fresh ginger

1 tbs sesame seeds (toasted)

1 tsp red chili (finely minced) or sriracha

1 tsp kosher salt

1 tbs Fresh lime juice

Mango-Avocado Salsa

1 each ripe mango (peeled, diced)

1 each ripe avocado (peeled, diced)

2 tbsp red onion (finely diced)

2 tbsp fresh cilantro (chopped)

1 tbs Fresh lime juice

1 tsp sea salt

1 each jalapeño (seeded, finely minced, optional)

Peanut Sauce

3 tbs creamy peanut butter

3 tbs coconut milk (or warm water)

1 tbs Aged soy sauce

1 tsp Rice vinegar

1 tsp honey or agave

1 tsp Fresh lime juice

1 tsp Toasted sesame oil

1/2 tsp sriracha or chile paste (optional, to taste)

2 tbs water to thin

Tacos & Garnish

8 each small corn or flour tortillas (6-inch)

2 cups microgreens or shredded cabbage

4 each Lime wedges

4 each thinly sliced radish (optional)

1 tsp extra sesame seeds for garnish

1 tsp neutral oil (for warming tortillas)

Method

Ahi Poke

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch dice. Place diced tuna in a medium mixing bowl.

Make poke dressing

Add 3 tbs soy sauce, 1 tsp toasted sesame oil, grated ginger, white parts of 2 scallions (thinly sliced), 1 tsp minced red chili or sriracha, 1 tbs lime juice and 1 tsp kosher salt to the tuna. Toss gently to coat without mashing the cubes.

Finish and rest

Fold in 1 tbs toasted sesame seeds and the green parts of the scallions. Cover and chill in the fridge for 10–15 minutes while you prepare other components (do not marinate longer than 30 minutes to preserve texture).

Mango-Avocado Salsa

Combine diced mango, diced avocado and 2 tbsp finely diced red onion in a bowl. Add chopped cilantro, lime juice, sea salt and minced jalapeño if using. Gently toss to combine so avocado keeps its shape. Taste and adjust salt or lime as needed. Keep refrigerated until assembly.

Peanut Sauce

In a small bowl, whisk together 3 tbs creamy peanut butter, 3 tbs coconut milk (or warm water), 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp lime juice, 1 tsp sesame oil and 1/2 tsp sriracha if using. Add 2 tbs water, a tablespoon at a time, until the sauce reaches a pourable but still slightly thick consistency. Taste and balance sweetness, acidity or salt as desired.

Tacos & Assembly

Warm tortillas: heat a skillet over medium-high. Brush tortillas lightly with 1 tsp neutral oil and warm 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Spread a thin line (about 1–2 tbs) of peanut sauce on each tortilla. Place a small handful (about 2 tablespoons) of microgreens or shredded cabbage in the center, then add 2–3 tablespoons of mango-avocado salsa. Top with 2–3 oz of the prepared ahi poke (roughly 2–3 heaping tablespoons).

Garnish and serve: Drizzle an additional 1/2 tsp peanut sauce over each taco if desired, sprinkle extra sesame seeds and thinly sliced radish. Serve immediately with lime wedges for squeezing over the tacos.