Description
Bring a taste of the islands to your table with this fresh and flavorful poke nachos recipe. Crispy chips, marinated fish, and vibrant toppings make it unforgettable!
Ingredients
Scale
- 1 pound sushi-grade ahi tuna, diced
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sriracha (optional, for heat)
- 1 bag wonton chips or tortilla chips
- 1/2 cup diced avocado
- 1/4 cup diced cucumber
- 1/4 cup shredded carrots
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon sesame seeds (black or white)
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha, to taste)
- Optional toppings: seaweed salad, pickled ginger, or microgreens
Instructions
- In a medium bowl, combine the diced tuna with soy sauce, sesame oil, rice vinegar, ginger, and sriracha (if using). Toss gently to coat and marinate in the refrigerator for 10-15 minutes.
- Arrange the wonton chips or tortilla chips on a large platter.
- Spoon the marinated tuna evenly over the chips. Add diced avocado, cucumber, shredded carrots, and green onions on top.
- Drizzle with spicy mayo and sprinkle with sesame seeds. Add any optional toppings, such as seaweed salad or pickled ginger, for extra flavor.
- Serve immediately as a fresh, flavorful appetizer or snack.
- Prep Time: 15 min
- Cook Time: 10 min