Recipe of the Month: Poke Tacos

Both delicious and healthy, this flavor-packed recipe is sure to make a splash at your next gathering! Made with fresh ahi tuna and a hint of spice, it’s the perfect dish for a day by the pool or a lake outing with friends.

Ingredients

Tacos:

• 3 wonton wrappers
• 6 ounces of sushi-grade ahi tuna
• 1 avocado
• 2 ounces of lime juice
• Salt and pepper to taste
• 1 ounce of Japanese seaweed salad (wakame)
• ½ ounce of sesame seeds

Citrus ponzu:

• 1 cup of soy sauce
• ¼ cup of lime juice
• ¼ cup of lemon juice
• ½ cup of orange juice
• 2 tablespoons of minced ginger
• 1 tablespoon of minced garlic

Spicy aioli:

• 1 cup of mayonnaise
• ¼ cup of sriracha
• ½ lemon squeezed
• Salt and pepper to taste

Directions

1. Using a taco shell basket deep fry wontons into mini taco shells.
2. Make the citrus ponzu by mixing together soy sauce, lime juice, lemon juice, orange juice, and minced ginger and garlic.
3. Make spicy aioli by mixing together mayonnaise, sriracha, lemon juice, and salt and pepper.
4. Make the taco filling by cutting the tuna into small, even cubes. Allow tuna to marinate in the ponzu for two minutes before building the taco.
5. Smash the avocado in a mixing bowl with a splash of lime juice and salt and pepper. Set aside.
6. Place the pre-diced ahi into the ponzu and allow it to sit for two minutes.
7. Remove the fish from the marinade, and add it to the pre-cooked wonton taco shells.
8. Add a drizzle of spicy aioli, wakame and sesame seeds to complete the taco.
9. Place a small scoop of avocado on a plate, and set the taco on top.

Enjoy!