Name: Hawaiian Poke Nachos or Tacos
Prep time: 20 min
Total time: 140 min
Ingredients: 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; Fried wonton triangles; Lime wedges

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My Hawaiian poke nachos recipe uses fresh ahi, macadamia nuts and shoyu sauce as its base. As with most Hawaiian recipes, ahi poke is best freshly prepared, though it can keep in the refrigerator up to one day.

I like to serve my fresh ahi poke on fried wonton triangles to make poke nachos. You can also form the wontons into “taco shells” for a different presentation.

Poke Tacos Recipe — These ahi poke tacos are topped with black sesame seeds and guacamole, and served on a bed of shredded cabbage.

Hawaiian Poke Nachos or Tacos

Recipe by Jason Hill – CookingSessions.com

This Hawaiian poke recipe uses fresh ahi, macadamia nuts and shoyu sauce as its base. As with most Hawaiian recipes, ahi poke is best served freshly prepared, though it can be stored in the refrigerator up to one day.

I like to serve these on fried wonton triangles to make poke nachos, but you can also form the wontons into taco shells for a different presentation.

Feel free to experiment with different toppings such as sliced fresh jalapeños, Sriracha mayo, guacamole, and whatever else suits your fancy!

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Prep Time 20 mins

Chilling Time 2 hrs

Total Time 2 hrs 20 mins

Course Appetizer

Cuisine Hawaiian

Servings

Ingredients

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

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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