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Close up of Ahi Tuna Tacos in a taco stand on a white plate.

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

5 from 1 vote
Sushi-grade ahi tuna, crispy wonton shells, crunchy slaw, and a spicy wasabi cream come together in this fresh poke taco recipe you’ll crave again and again.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Calories: 514
Ingredients Method Notes

Ingredients
  

  • 12 wonton wrappers
  • olive oil spray
  • 8 oz sushi-grade tuna bigeye or yellowtail, sliced into small cubes
  • ⅓ cup soy sauce low sodium
  • 1 tablespoon toasted sesame oil
  • 3 tablespoon sriracha divided
  • 1 lime juiced, divided
  • 1 tablespoon fresh jalapeno minced, adjust to heat preference, divided
  • 2 cups red cabbage sliced into thin strips
  • 1 tablespoon fresh cilantro chopped
  • 1 tsp rice wine vinegar
  • ¼ cup olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chili powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup sour cream
  • 1 teaspoon wasabi pasta
  • 1 avocado chopped

Method
 

  1. Preheat oven to 350 degrees.
  2. Spray wonton wrappers with olive oil spray and sprinkle with a little salt.
  3. Place wonton wrappers in a taco stand/holder (linked in post) or drape over oven rack (carefully). Bake for a few minutes or until they reach desired crispiness. Remove and cool.
  4. For ahi tuna marinade, whisk together soy sauce, sesame oil, 1 tablespoon of the sriracha, half of the lime juice, and jalapeno.
  5. Pour over ahi tuna and mix well. Allow to marinade for about 30 minutes.
  6. Meanwhile, prepare Asian slaw. In a small bowl, whisk together vinegar, the rest of the lime juice, the rest of the sriracha, olive oil, cilantro, and spices. Place chopped vegetables in a large bowl and toss with vinaigrette.
  7. Assemble poke tacos. Start by placing some slaw in the bottom of the wonton shell. Top with tuna, avocado, and drizzle with wasabi cream.

Notes

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.
Along with the avocado, slaw, and wasabi cream, sometimes I’ll also toss on some homemade pico de gallo. You could add cheese, pineapple, mango, peppers, salsa… the options are endless!