Aloha from my Kitchen: Hawaiian Poke Nachos Recipe
Calling all nacho lovers! Ever craved a taste of the tropics with your favorite snack? Look no further than these Hawaiian poke nachos! This recipe takes the classic nacho concept and infuses it with fresh Hawaiian flavors, creating a unique and delicious appetizer or light meal.
My Hawaiian poke nachos recipe is made with fresh ahi tuna, macadamia nuts and shoyu sauce. For a spicier version, drizzle the nachos with Sriracha mayo and fresh sliced jalapenos!
The star of the show, of course, is the poke: diced raw fish traditionally marinated in shoyu (soy sauce), sesame oil, and other delicious seasonings. In this recipe, we use fresh ahi tuna caught by my dad on a recent deep-sea fishing adventure (lucky us!). But feel free to use sushi-grade tuna, salmon, or even yellowtail for an equally delicious experience.
These poke nachos are built on a bed of crispy wonton triangles, a fun twist on traditional tortilla chips. The wontons add a light and airy texture that perfectly complements the rich and savory flavors of the poke. Plus, they offer the advantage of being easily customizable. You can either form them into triangles for the classic nacho experience, or shape them into little “taco shells” for a more hands-on approach.
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Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Island Vibes at Home: Making Hawaiian Poke Nachos
These Hawaiian poke nachos are the perfect way to bring a taste of the islands to your table. They’re light, flavorful, and incredibly versatile. Feel free to experiment with different toppings and ingredients to make them your own.
Here are some additional ideas for customization:
- Swap the protein: Try salmon, yellowtail, or even shrimp for a different flavor profile.
- Add crunch: Top your nachos with crumbled seaweed salad, black sesame seeds or toasted nori sheets.
- Go saucy: Drizzle with a mixture of mayonnaise, lime juice, and sriracha for a creamy and spicy kick. You can also make a spicy horseradish cream (shown below) by mixing 1 cup of sour cream with 2 teaspoons of wasabi paste and a squeeze of fresh lime juice.
No matter how you choose to personalize them, these Hawaiian poke nachos are sure to be a crowd-pleaser. So grab your chopsticks (or a fork!), gather your friends and family, and enjoy a taste of paradise at home!
You may also like these related recipes!
- Disneyland Lobster Nachos
- Seared Ahi on Hot Rocks
- Macadamia Crusted Mahi Mahi
- Seared Ahi Tuna Burgers
- Grilled Hawaiian Short Ribs
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Hawaiian Poke Nachos or Tacos
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 1/2 pounds sushi-grade ahi tuna cut into cubes
- 1-2 red chili peppers seeded and minced
- 1/4 cup diced sweet onion
- 1 teaspoon grated fresh ginger peeled
- 1 teaspoon garlic-shallot puree or crushed fresh garlic
- 3 scallions or green onions including tops, sliced
- 1/3 cup shoyu or soy sauce
- 1 tablespoon toasted white sesame seeds or black sesame seeds
- 2 tablespoons Asian toasted sesame oil
- 2-4 tablespoons roughly chopped macadamia or kukui nuts
For Serving
- Fried wonton triangles
- Lime wedges
- Fresh sliced jalapenos optional
- Sriracha mayonnaise optional
Instructions
- Rinse fresh ahi steaks and pat dry. Cut across the grain into strips, then into cubes.
- Place ahi in a bowl and add the rest of the ingredients.
- Fold together lightly and chill for 1-2 hours. Serve on its own, or topped on fried wonton triangles. Garnish with more sesame seeds and crushed macadamia nuts if desired.
- This is best eaten right after preparation, but it can keep 1-2 days in the refrigerator.
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