Tuna Poke Tacos

Ronda L. Halpin

I love making poke bowls, but sometimes you need to mix it up a bit and get a bit fun. And now when things are busy as we prepare for the holiday season, getting a fun meal on the table that's healthy, packed with lots of nutrition and flavor, and only takes about 20 minutes of hands on time to assemble is just what we need.

You can opt for other veggies to tuck into these fusion tacos. I choose what I did to provide a variety of flavors, colors, and textures to the tacos, but many options exist to bring that and more to the table. Try to favor fresh, beautiful produce that will highlight the flavors of the ahi tuna too. And any Bang Bang Sauce that doesn't make it into the tacos will be fantastic drizzled over everything from your next bowl of ramen to a plate of egg rolls.

Given the fusion nature of this recipe, opt for anything from chips and salsa or guacamole to wontons or spring rolls to serve alongside these clever tacos. In a pinch, sliced cucumbers tossed with green onions, rice vinegar, and a bit of chili crisp will also do the trick!

Tuna Poke Tacos

For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons sweet Thai chili sauce
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon rice vinegar
For the Tuna Poke:
  • 8 oz. ahi tuna, cut into bite-sized cubes
  • 2 tablespoons soy sauce or tamari sauce
  • ½ teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes, crushed
For Assembling the Tacos:
  • ½ cup thinly sliced red or purple cabbage
  • 1 large carrot, shredded coarsely
  • ½ cup steamed edamame
  • ½ ripe avocado, sliced thinly
  • 2-3 green onions, sliced into thin strips
  • Flour or corn tortillas

At any point during the cooking process or up to 2 days prior to making this dish, mix all of the Bang Bang Sauce ingredients together. Store in the refrigerator until ready to assemble the tacos.

At least a half hour before serving and up to 4 hours prior, mix the cubed tuna with the rest of the poke ingredients. Stir well to combine and thoroughly coat the fish. Refrigerate until ready to assemble the tacos.

To assemble the tacos, arrange the tuna poke and the vegetables in the flour tortillas. Drizzle generously with the Bang Bang Sauce and enjoy immediately.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes plus desired chilling time

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