Imagine a Tuna Poke Bowl tucked into a tortilla. Basically, if sushi and tacos met, fell in love and had a baby… Aloha, por favor.
I didn’t really grow up eating seafood (and I was raised in the San Francisco Bay Area… jeesh). I’ve always wanted to enjoy it, but every time I try something it’s always just “meh”. However, there’s been a change in my pallet lately and I find myself actually gravitating towards it. Since I don’t have much seafood on the blog, I’ll suggest checking out my Low Carb Trader Joe’s Chimichurri Rice (which would pair nicely as a side dish) and my Super Authentic Restaurant Style Salsa.
Tacos are one of my favorite meals. There’s a special place in my soul for tacos and I’ll always heart them. I personally prefer soft tacos, but I’ll nosh on some hard shells here and there if it’s a special occasion or craving (Taco Bell & Jack in the Box… I’m sending a head nod to you). My mom (she’s my best friend’s mom, but my chosen mama) actually makes THE BEST hard-shelled tacos from scratch… I’ll be visiting her for my birthday in August, so get ready for a blog on that!
WHAT IS POKE?
I first discovered Poke on a trip to Hawaii in my early 20’s. It’s traditionally made with very cold raw fish served over a bed of warm sushi rice. It can be served in a variety of ways, so don’t be afraid to get creative! I tried to recreate the cool-heat combo here by warming the tortillas and filling with all the cool ingredients in the middle.
INGREDIENTS FOR SPICY TUNA POKE BOWL TACOS:
First off, the base should be a high-quality ahi tuna. You can find it at your local, premium seafood market (I’ve also had my luck at Whole Foods). Fresh ahi tuna should have a deep pinkish color, a clean fish scent and be firm to the touch.
- Soft Taco Shells
- Sushi-grade Ahi Tuna
- Avocado
- Purple Cabbage
- Mango
- Spicy Chipotle Mayo
- Lime Wedges
- Fresh Cilantro
- Micro Spicy Shoots
Per the usual, feel free to substitute with ingredients you already have on hand or enjoy most. A drizzle of soy sauce, tamari and/or sesame oil mixed with the tuna is never a bad idea. Also, a sprinkle of black sesame seeds would be nice… or even some dried seaweed!
HOW TO MAKE SPICY MAYO:
There isn’t an easier sauce to make than spicy mayonnaise. Everyone whips it up differently, but if you’re looking for a base recipe, all you need is 2 ingredients. A half cup of your favorite mayo + 1 – 2 tablespoons of Sriracha (depending on your heat preference). Sometimes I’ll include a squeeze of lime juice to add some extra zip. However, since I serve this recipe with limes on the side, I personally don’t feel like the lime juice is needed.
- 6 Soft Taco Tortillas
- 1 lb. Sushi-Grade Ahi Tuna*, cut into bite sized pieces
- 1 Avocado, diced
- ½ cup Shredded Purple Cabbage
- 1 Mango, chopped into chunks
- Spicy Mayonnaise, as needed
- 6 Lime Wedges
- Fresh Cilantro, as needed
- Micro Spicy Shoots, optional as needed
- Soy Sauce and Sesame Oil, to taste
- Black Sesame Seeds
- Chop and prepare all ingredients listed.
- Optional: Toss the tuna pieces in a mix of soy sauce (or tamari) and sesame oil.
- Warm the tortillas and then assemble with the remaining items.
- Enjoy immediately with a hefty squeeze of lime juice.
NOTES ON THIS RECIPE:
- If you prefer to sear your tuna before consuming, do so while you chop the fruits and veggies.
- Not a tuna fan? Not a problem. Substitute with my Everything Bagel Shredded Chicken, Korean Ground Chicken, Spicy Beef Barbacoa or Grilled New York Strip.
- If you’d like to lighten up the Spicy Mayo, substitute the mayonnaise with Greek yogurt. It will be a little tangier but still super tasty.
OTHER RECIPES YOU MIGHT LIKE:
The Easiest Spicy Poloma Cocktail
This recipe and all photography was developed exclusively for That’s Tasty. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development and Photography tabs for more details. Want to work together? Shoot me an email!
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