I’m keeping the Cinco de Mayo fiesta going today with some AHI POKE NACHOS. These are SO delicious (and so, so filling!). You’ve got all the textures, all the flavors, and all the YUMS!
This is so easy to make; it just takes a little bit of chopping & prep, then you just let it hang out in the fridge for 30 minutes or so, and you’re good to start assembling the nachos. If you want to marinate it longer, that would be fine too, but definitely a minimum of 30 minutes to help it soak up all the delicious flavors.
We got the fresh ahi from a local favorite seafood market, Point Loma Seafoods. Seafood markets are so fun and they have the freshest fish. It’s always good to help out your local fishermen, too! If you haven’t heard of poke (pronounced POH-keh), it is a traditional Hawaiian dish that just means raw, cubed fish. It has gotten super trendy here in the last few years, with lots of variations popping up everywhere. And I definitely know why! The salty + sweet + creamy combo is so satisfying. Making ahi poke nachos is definitely not traditional, but it sure is delicious. I mean, they do make ahi poke tacos, so this isn’t too far off!
There are many variations you could do for these ahi poke nachos, such as trying papaya instead of mango, or making a guacamole instead of sliced avocado. Let me know if you try any variations!
For the spicy sauce, I used a combination of Primal Kitchen’s chipotle lime mayo (made with avocado oil and cage-free eggs) plus Sriracha, lime juice, and a little water to thin it out. I highly recommend using a mayo with quality ingredients, like Primal Kitchen’s. I love using avocado-oil based mayonnaise instead of canola oil or vegetable oil based mayos.
Keep on reading for the full recipe for ahi poke nachos!
Ahi Poke Nachos with Creamy Sriracha Sauce
Ingredients
- 1/2 lb fresh ahi tuna diced
- 1 small mango diced
- 1 avocado diced
- 1/4 cup green onions diced
- 2 shallots minced
- 1/4 inch fresh ginger minced
- 2 cloves garlic minced
- 2 Tbsp soy sauce or coconut aminos (GF)
- 1 Tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 of a lime juiced
- 1 Tbsp sesame seeds
- Tortilla chips
- SAUCE:
- 1/4 cup Primal Kitchen chipotle lime mayonnaise
- 1-3 tsp Sriracha sauce
- 1/2 of a lime juiced
- 2 tsp water
Instructions
- Combine ahi, mango, shallots, ginger, and half of the green onions to a large bowl.
- Add soy sauce/coconut aminos, sesame oil, rice vinegar, and lime juice. Mix well and let marinate in the fridge for 30 minutes to 1 hour.
- Meanwhile, mix the sauce ingredients: chipotle mayo, Sriracha, lime juice, and water.
- Arrange tortilla chips on a large plate and place marinated ahi mixture atop. Add avocado, remaining green onions, and sesame seeds. Drizzle creamy sauce over the chips.
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