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
- Purple Cabbage
- 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:
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