Kiki’s Kitchen: Ahi Poke Crispy Tacos w/ Spicy Slaw

One of my first loves (speaking of food) is seafood! I grew up in the Pacific Northwest, so it’s really no surprise that I LOVE seafood. I remember going to Pike Place market with my mom when I was young girl. She would always buy the most yummy salmon I have ever tasted. The salmon in Seattle is rich, buttery, and silky in texture. To this day I still crave that AH-mazing salmon from Pike Place Market.

Ahi poke crispy tacos are the perfect summer meal. The tacos are filled with crunchy goodness from the spicy slaw and succulent and sweet ahi tuna.  All the flavors in these tacos are simply delicious, spicy, tangy, sweet, and salty. It will be very hard for you to just eat one taco.

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Here’s is what you will need for your ahi poke crispy tacos. You can also add some cilantro to your spicy cabbage slaw.

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Go to your local market and request a piece of ahi tuna – sushi grade. It’s very important that you use sushi grade tuna. The texture is amazing and its much easier to work with.

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In a medium size bowl combine tuna, green onions, toasted sesame seeds, soy sauce, garlic, ginger, sesame oil, and rock salt.

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Mix well and cover bowl with plastic wrap. Place in the fridge for 15 minutes.

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In a large bowl combine green cabbage, purple cabbage, sriracha, cilantro, and mayo.

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Mix well together. You can also refrigerate this before assembling your tacos.

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Place cabbage in taco shells and top with ahi poke. I added some sliced avocados and lime to my tacos. If you do decide to add the lime, do not use the lime until you eat the tacos.

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Eat. Enjoy. Be Happy!

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AHI POKE RECIPE:
1 (6-ounce) tuna fillet (sushi or sashimi quality)
1 tablespoon sriracha (use less if you don’t want it too spicy)
1 tablespoon sesame oil
1 garlic clove, minced
2 or 3 scallions, white and tender green parts only, thinly sliced
1 teaspoon ginger, minced
1 tablespoon toasted sesame seeds

SPICY SLAW:
1/2 head of green cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
2 teaspoon of sriracha
2 tablespoon mayo
2 tablespoon fresh cilantro, chopped
salt to taste

DIRECTIONS:
Cut the raw tuna in tiny cubes. In a medium bowl combine tuna, sriracha, sesame oil, garlic, scallions,ginger, and toasted sesame seeds. Mix well. Serve inside taco shells.

In a large bowl combine green cabbage, purple cabbage, cilantro, mayo, sriracha. Toss and mix well. Taste to see if you need more sriracha or mayo.