Poke Nachos with Sriracha Aioli
Servings: 2
Cost: $25
If you’re looking for a fresh, flavorful dish to enjoy during warm weather, this Poke Nachos Recipe is a must-try. It’s a delicious and light recipe for summer that doubles as the perfect poolside lunch—crisp, colorful, and packed with flavor.
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Ingredients
For the Poke & Toppings
- 1 lb sushi-grade ahi tuna cubed
- 2 avocados diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 2 cups crispy tortilla chips or wonton strips
Sriracha Aioli:
- ½ cup mayonnaise
- 2 tbsp sriracha hot sauce to taste
- 1 teaspoon lime juice
Instructions
Step 1: Prepare the Ahi Tuna
- Start by cubing your sushi-grade ahi tuna into small, bite-sized pieces. In a bowl, gently toss the tuna with a splash of soy sauce and a squeeze of lime juice for added flavor.
Step 2: Make the Sauce
- Mix the mayonnaise, sriracha, and lime juice to create the spicy mayo. Adjust spice level to your preference.
Step 3: Assemble the Base
- Spread crispy wonton chips or housemade tortilla chips to create a crunchy base.
Step 4: Layer the Toppings
- Evenly distribute the ahi tuna, avocado, red onion, and cilantro over the top.
Step 5: Drizzle and Serve
- Drizzle generously with spicy mayo. Serve immediately for the best texture and freshness.