These tacos though…

I’m more of a go with the flow type girl, so things don’t always happen the way that I initially set out for them to.  Hence me not always getting around to making the things that I want to, exactly when I want to, like these guys right here.  I’m a sucker for anything poke and since I’ve been on such a taco kick, I decided it was time to share these ahi poke ones with you all today because they honestly might be one of the greatest things I’ve ever developed.  In my world anyway, because I’m obsessed with ahi…

I can still remember the very first time I ever had it seared.  It was in this quaint little restaurant in Royal Oak on the east side near Detroit.  I don’t remember the name of it off the top of my head because I haven’t been back there in AGES (and remembering names is not my thing as much as I’d love it to be).  But the tuna was so much perfection.  It was coated in sesame seeds and seared for just a couple of minutes, perfectly red in color and sliced ever so thinly, set over top a bed of beautiful greens, and drizzled with a wasabi lime vinaigrette.

It was one of those visceral meal experiences where you just want to keep saying ‘oh my god, oh my god, oh my god’ with every single bite you take…

And I probably did.

Ever since that salad, and THAT tuna, I’ve been making it pretty much the same way every time.  I just brush it with a tiny bit of toasted sesame oil and coat both sides with sesame seeds and a little kosher salt and black pepper.  Then I sear it briefly on each side and it’s good to go.  For these tacos though, I added in some other flavors to kick it up, and made up the pineapple mango pico for some sweetness to balance out the sesame-y, salty poke.  The combination is DIVINE.  So fresh and, honesltly, so simple.  And with poke being uncooked, you don’t ever have to wonder if you’ve overcooked the tuna or not!  ENJOY!!!

For the poke

  • 1 pound sashimi ahi tuna (sushi grade)
  • 4 teaspoons liquid aminos, or low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Sriracha
  • 1/2 teaspoon fish sauce
  • 1 teaspoon unseasoned rice wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons sesame seeds

For the pico

  • 1 cup diced fresh pineapple
  • 1 mango, peeled and diced
  • 1 small jalapeño, seeds removed and minced (add seed for heat if desired)
  • 1/4 cup diced red onion
  • 1 tablespoon fresh chopped cilantro
  • 1 tablespoon fresh chopped mint
  • juice from half of a lemon
  • 1/2 cup chopped red cabbage
  • salt and pepper to taste

For serving

  • 8-10 small flour tortillas
  • 8-10 romaine lettuce leaves
  • 3 green onions, sliced

INSTRUCTIONS

  1. Cut ahi tuna into 1/2 inch pieces and place into a medium bowl.  In a small bowl, whisk together the aminos, sesame oil, Sriracha, fish sauce, rice wine vinegar, and honey until well combined.  Pour over the tuna and gently toss together, along with the sesame seeds. Allow to sit for 10 minutes at room temperature.
  2. Meanwhile, toss all of the ingredients for the pico in another small bowl and tasted to season with salt and pepper.  Set aside.
  3. To serve, heat the tortillas in foil in an oven preheated to 300 for about 10 minutes.  Remove and layer with the lettuce, poke, and pico.  Sprinkle a little pinch of the green onions over top and ENJOY!
CapMel Staff
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