Spicy Tuna Poke Bowl Tacos with Mango and Avocado

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.

Spicy Tuna Poke Bowl Tacos with Mango and Avocado

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

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.

Serves: 6

Ingredients

BASE INGREDIENTS FOR THE TACOS:

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

OPTIONAL ADD-INS:

Soy Sauce and Sesame Oil, to taste
Black Sesame Seeds

Instructions

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.