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Aki Poke Tacos Recipe

Name: Land Ocean Restaurant Meridians Aki Poke Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna (1/2-inch dice); 3 tbs soy sauce (low-sodium preferred); 1 tsp sesame oil; 1 tsp rice vinegar; 2 stalks green onions (thinly sliced, white and green parts); 1 tbs shallot (very finely minced); 1 tsp toasted sesame seeds; 1 tbs fresh lime juice; 1 tsp freshly ground black pepper; 1 cup ripe mango (small dice); 1 cup ripe avocado (small dice); 0.25 cup red bell pepper (finely diced); 2 tbs red onion (finely minced); 2 tbs fresh cilantro (chopped); 1 tbs fresh lime juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 3 tbs creamy peanut butter (natural or smooth); 6 tbs warm water; 1 tbs soy sauce; 1 tsp rice vinegar; 1 tsp honey; 1 tsp sambal oelek or sriracha; 0.5 tsp grated fresh ginger; 0.5 tbs fresh lime juice; 0.5 tsp toasted sesame oil; 0.25 tsp salt (optional); 8 units small corn or flour tortillas (6-inch); 1 tsp neutral oil (for warming tortillas); 0.5 cup microgreens or thinly sliced radish (optional)

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 (1/2-inch dice)

3 tbs soy sauce (low-sodium preferred)

1 tsp Toasted sesame oil

1 tsp Rice vinegar

2 stalks green onions (thinly sliced, white and green parts)

1 tbs shallot (very finely minced)

1 tsp toasted sesame seeds

1 tbs Fresh lime juice

1 tsp freshly ground black pepper

Mango–Avocado Salsa

1 cup ripe mango (small dice)

1 cup ripe avocado (small dice)

1/4 cup red bell pepper (finely diced)

2 tbs red onion (finely minced)

2 tbs fresh cilantro (chopped)

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Peanut-Chili Sauce

3 tbs creamy peanut butter (natural or smooth)

6 tbs warm water

1 tbs Aged soy sauce

1 tsp Rice vinegar

1 tsp Honey

1 tsp sambal oelek or sriracha

1/2 tsp grated fresh ginger

1/2 tbs Fresh lime juice

1/2 tsp toasted sesame oil

1/4 tsp salt (optional)

Taco Assembly & Garnish

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

1 tsp neutral oil (for warming tortillas)

1/2 cup microgreens or thinly sliced radish (optional)

2 units Lime wedges

Method

Ahi Poke

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels and cut into roughly 1/2-inch dice. Keep chilled until ready to toss with dressing.

Make poke dressing and toss

In a medium bowl combine 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon fresh lime juice, the thinly sliced green onions, minced shallot, and toasted sesame seeds. Add the diced tuna and gently fold to coat evenly. Season with freshly ground black pepper to taste. Cover and refrigerate while you prepare the other components, at least 10 minutes to let flavors marry (do not marinate more than 30 minutes to preserve texture).

Mango–Avocado Salsa

Combine diced mango, diced avocado, finely diced red bell pepper, minced red onion, and chopped cilantro in a bowl. Add 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently fold just until combined so avocado keeps some texture. Taste and adjust lime or salt as needed. Keep chilled until assembly.

Peanut-Chili Sauce

In a small bowl whisk together 3 tablespoons creamy peanut butter and 6 tablespoons warm water until smooth and pourable. Add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon sambal oelek or sriracha, 1/2 teaspoon grated fresh ginger, 1/2 tablespoon fresh lime juice, and 1/2 teaspoon toasted sesame oil. Whisk until fully emulsified. If too thick, add warm water 1 teaspoon at a time to reach drizzling consistency. Taste and add up to 1/4 teaspoon salt if needed.

Taco Assembly & Garnish

Warm the tortillas: heat a skillet over medium-high heat. Brush each tortilla lightly with neutral oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warmed tortilla on a plate. Spoon about 2–3 tablespoons of mango–avocado salsa onto the center, top with 2–3 ounces (about 1/4 cup) of the ahi poke, and drizzle 1–2 teaspoons of the peanut-chili sauce over the fish and salsa. Repeat for remaining tortillas (yields 8 tacos).

Garnish and serve: finish each taco with a few microgreens or thin radish slices, a light sprinkle of toasted sesame seeds if desired, and a wedge of lime to squeeze over before eating. Serve immediately.