Ahi Tuna Tacos (Poke Tacos) with Slaw and Wasabi Cream

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If you’re in the mood for something fresh, bold, and just a tad gourmet, these Ahi Tuna Tacos (Poke Tacos) are about to become your new obsession. Marinated sushi-grade tuna, crunchy cabbage slaw, creamy avocado, and a kick of spicy wasabi sauce come together in crispy wonton shells for the perfect bite.

I’ve been making Ahi Tuna Tacos (also known as Poke Tacos) at home ever since I had my first one about 15 years ago. This is truly one of my favorite dishes, and if I see Tuna Tacos on a menu, I’m 99.9% going to order them! I’ve served them a variety of different ways and through much recipe development over the years, I can confidentially say these fresh and flavorful Ahi Tuna Tacos are superior. The great thing about these tacos is how customizable they are though!

Inspired by a fusion of Mexican, Hawaiian, and Japanese flavors, this easy recipe delivers restaurant-quality results in under 30 minutes. They’re generally healthy being high in protein and low in fat. Quick enough for a weeknight dinner but fancy enough to serve guests, Ahi Tuna Tacos check all the boxes.

Local tip: if you’re from Columbus, Ohio my favorite raw tuna tacos are from Forno! This version is similar to theirs.

What is Ahi Tuna?

Ahi Tuna is the Hawaiian name for two species of tuna: yellowfin and bigeye. It’s a lean tuna which has a dark red color. It’s DELICIOUS.

Ingredients

Marinated Ahi Tuna 

The tuna used in this Homemade Ahi Tuna Taco recipe is sushi grade (grade 1) and served raw. This means it’s the highest quality of tuna. I purchase mine from a local Japanese specialty store Tensuke Market which is the same tuna they use for their sushi and sashimi. Many grocery stores also sell grade 1 tuna. They might be listed as Bluefin, Bigeye, or Yellowfin tuna. If you’re unsure ask for help at the seafood counter!

The marinade for the Ahi Tuna Poke is made up of soy sauce, jalapeno, fresh lime juice, toasted sesame oil, and sriracha.

See substitutions below if using tuna steaks instead.

Crispy Wonton "Shells"

The wonton wrappers will serve as taco shells in this quick Ahi Tuna Taco recipe. You can use tortillas in a pinch, but the tuna tastes much better on the wontons. The ones I use are found in the refrigerated area of my local store’s produce section. I’ve linked them here from Amazon as well. Egg roll wrappers are the same, just larger. Aside from that all you’ll need is some sea salt and olive oil spray.

Crunchy Cabbage Slaw

The Asian slaw in this Ahi Tuna Taco recipe is made up of red cabbage (green is just fine too), jalapeno, fresh cilantro, fresh lime juice, rice wine vinegar, sriracha, olive oil, and a spice mixture of cumin, chili powder, sugar, salt, and pepper.

Wasabi Cream

I love to drizzle these Poke Tacos with a spicy wasabi sauce. Wasabi paste can be purchased from the Asian section of your grocery store or local Japanese market. Simply mix with sour cream and a little cold water to form the sauce. Mayo and Greek yogurt can also be used, but sour cream is my favorite base. Wasabi is on the spicy side, so proceed with caution is that’s not your thing.

Tuna Taco Toppings

I also love to add avocado for extra creaminess to these tacos. Sometimes I’ll also toss on some homemade pico de gallo. You could add cheese, pineapple, mango, peppers, salsa… the options are endless!

Substitutions/Variations

When I make ahi tuna tacos with tuna steaks instead of raw grade 1 tuna, I like to sear them. I start by seasoning them with my homemade blackening seasoning: a spice blend of smoked paprika, sesame seeds, chili powder, cumin, garlic powder, cayenne, salt, and lots of fresh ground pepper. To sear them, heat olive oil over medium-high heat and cook 30 seconds per side. Remove, cool, then slice thin. With ahi tuna, you want it to be served mostly rare (bright pink inside). The longer you cook tuna, the fishier it actually tastes! You can also cook the tuna steaks on the grill or a Blackstone.

I prefer fresh tuna steaks for ahi tuna tacos over frozen, but frozen will do in a pinch.

I use a wasabi sauce for the tacos, but spicy mayo is also amazing.

How to Make Ahi Tuna Tacos (Poke Tacos)

Crispy Wonton Shells

I prepare the wonton “shells” in the oven. I crisp them up in the taco serving tray, so they form into a taco shell shape. Spray with non-stick spray, sprinkle with salt, then bake for a few minutes at 350 degrees. Once they reach desired crispiness, remove and cool.

Ahi Tuna Marinade

For the Tuna Taco marinade, simply whisk the marinade ingredients together. Cut the tuna into small bite-sized pieces and pour the marinade over. I like them to marinate for a minimum of 30 minutes for optimal flavor.

Asian Slaw

In a small bowl, whisk together vinegar, lime juice, olive oil, cilantro, and spices. Place chopped vegetables in a large bowl and toss with vinaigrette.

Assembly Instructions

You can assemble the Ahi Tuna Tacos however you like. My method is to actually put the cabbage slaw at the bottom of the wonton shell. Next, layer on the tuna, avocado, and drizzle with wasabi sauce. Yum.

Storage Instructions

If you have leftover tuna, store in an airtight container in the refrigerator. I store the tuna separately (not assembled as a taco). Otherwise, the assembled taco becomes soggy. Eat the tuna within one day. The great part is, no reheating required!

FAQs

Can you eat tuna raw?

Ahi tuna, especially sushi grade (grade 1), like what’s used in these Ahi Tuna Taco can be eaten completely raw. It’s important to ensure you purchase it fresh from a reputable store though. Tuna steaks can also be eaten raw, but I generally prefer to sear them leaving a bright pink/red interior.

What is the best seasoning for Ahi Tuna Tacos?

For this tuna taco recipe, I prefer to stick to a marinade of soy sauce, jalapeno, fresh lime juice, toasted sesame oil, and sriracha. However, if I’m using tuna steaks, and plan to sear them, I like a season blend of smoked paprika, sesame seeds, chili powder, cumin, garlic powder, cayenne, salt, and lots of fresh ground pepper. If you have a taco seasoning packet that works fine too!

What is “Poke”?

Pronounced poh-kay, means “to cut or slice”. It’s referring to how the protein is served, not what the protein itself is. Tuna is the most common, but salmon is also very popular. Poke is a native Hawaiian dish. It’s a similar concept to ceviche. Sometimes people refer to tuna tacos made with raw sushi-grade tuna as “Poke Tacos”.

What’s the difference between Ahi Tuna Tacos and Poke Tacos?

In most cases, the terms are used interchangeably. Ahi refers to the type of tuna (yellowfin or bigeye), while poke refers to the style (raw, marinated, and cubed). These tacos combine both!

Can Poke Tacos be prepared in advance?

Making Ahi Poke Tacos for a dinner party or event? The wonton shells can be made 2-3 days in advance. Simply store them in a sealed plastic bag. The Asian slaw can also be prepared a day or two before. I don’t recommend purchasing the tuna more than one day in advance. And wait to assemble right before serving so the shells don’t become soggy. They barely take any time to assemble though.

Serve with…

These easy Ahi Tuna Tacos with Crunchy Cabbage Slaw are filling all on their own, however if making for dinner you could serve with this Cilantro-Lime Rice. They also make excellent appetizers for parties! Try serving alongside Hot Crab Rangoon Dip Crispy Air Fryer Hot Wings Mussels and Chorizo Queso or Burrata Crostinis

As for cocktails? This Pineapple Margarita or Blueberry Mojito (with Kiwi and Spiced Rum) would be divine. Or sake! I like to try out new and different sake flavors from the same Japanese specialty store I buy the tuna.

If you enjoyed these Poke Tacos, you might also enjoy…

Spicy Ahi Tuna Poke Nachos

Ahi Tuna Salad

Three-Seed Pepper Crusted Ahi Tuna with Lima Bean Pancetta Medley

Fish Tacos

Baja Shrimp Taco