Ahi Poke Nachos Recipe
Crispy tortilla chips, ahi poke, avocado crema, wasabi aioli, scallions, seaweed salad.
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Ingredients
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Tortilla Chips
Ahi Poke
Avocado Crema
Wasabi Aioli
Garnishes
Method
Prepare Tortilla Chips
- 1
Arrange Chips
Arrange tortilla chips in a single layer on a baking sheet.
- 2
Bake Chips
Bake at 350°F (175°C) for 10-15 minutes until crispy and golden.
Make Ahi Poke
- 3
Cube Tuna
Cube the ahi tuna into small bite-sized pieces.
- 4
Mix Ingredients
In a bowl, combine the cubed ahi tuna, soy sauce, sesame oil, chopped green onions, sesame seeds, and red pepper flakes.
- 5
Marinate Poke
Gently toss to combine and let marinate in the fridge for 15 minutes.
Prepare Avocado Crema
- 6
Blend Ingredients
In a blender, combine the ripe avocado, sour cream, lime juice, and salt.
- 7
Adjust Seasoning
Blend until smooth and creamy. Adjust salt to taste.
Prepare Wasabi Aioli
- 8
Mix Aioli Ingredients
In a mixing bowl, combine mayonnaise, wasabi paste, lemon juice, and garlic powder.
- 9
Whisk Aioli
Whisk until smooth and well combined.
Assemble Nachos
- 10
Layer Chips
Layer the crispy tortilla chips on a large serving platter.
- 11
Add Ahi Poke
Spoon the marinated ahi poke evenly over the chips.
- 12
Drizzle Sauces
Drizzle the avocado crema and wasabi aioli generously over the top.
- 13
Garnish Nachos
Garnish with sliced scallions and seaweed salad.
- 14
Serve
Serve immediately and enjoy!