Salt & Wind Travel

Spicy Ahi Poke Tostadas Recipe

If you’ve spent anytime in Hawaii, then you know what the deal is: it’s all about the poke. And now more than ever poke is having a major moment on the mainland.  I mean, sure, I love the boiled peanuts, a bowl of Saimin, and a great malasada (or ten) is a must, but it’s not really a trip to Hawaii without some poke.

If you haven’t had it, here’s the deal: poke (pronounced poh-kay) is like a Hawaiian-style ceviche—at its most basic, sushi-grade seafood is mixed with salt and onions. Lately, my favorite way of serving poke has been super untraditional as a sort of Mexican tostada with Hawaiian flavors. Anytime I spend more than a few weeks away from California, I start craving Mexican food, so this is a best-of-both-worlds situation for me. 

You can mix it up and try these tostadas, or if you’re more of a purist, go ahead and just eat the poke and call it a day. Heck, you could even just make the slaw and use it whenever you need a quick side dish. But, the sum of this Spicy Ahi Poke Tostadas recipe is even better than its parts so I encourage you to try it out.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

ahi poke tostada recipe v1 medium
Spicy Ahi Poke Tostadas Recipe

Spicy Ahi Poke Tostadas Recipe

If you've spent anytime in Hawaii, then you know what the deal is, you get there and it's all about the poke. I mean, sure, I love the boiled peanuts and a bowl of Saimin and a great malasada (or ten) is a must, but it's the unofficial mission of our each and every trip to find the best poke of the moment of whichever island I'm on. It should be said that poke has become so popular in the last year that there's every version under the sun. I like to make super classic shoyu poke but in this Spicy Ahi Poke Tostadas recipe, I put it on a slaw and a tostada for a bit of crunch and freshness.
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Prep Time 15 mins
Total Time 45 mins
Servings 4 Tostadas

Ingredients
  

  • 1/2 pound sushi grade ahi tuna, salmon, or hamachi
  • 3 tablespoons low-sodium soy sauce
  • 1/2 to 1 whole jalapeño chile trimmed, seeded, and minced
  • 2 teaspoons toasted sesame oil
  • 1/4 sweet onion thinly sliced
  • 4 scallions (aka green onions) thinly sliced
  • 1 small Napa cabbage
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons agave nectar, brown rice syrup, or honey
  • 3 tablespoons roughly chopped fresh cilantro leaves
  • 4 corn tortillas
  • 1 tablespoon canola, grapeseed, or peanut oil
  • 1/2 firm-ripe avocado
  • Toasted sesame seeds or garnish (optional)
  • Kewpie mayonnaise for garnish (optional)

Instructions
 

  • Make The Shoyu Poke: To cut the ahi, use a very sharp knife and cut it against the grain into 1/2-inch pieces. (If you are having a hard time slicing the fish, you can freeze it for just a few minutes to help firm it up and make it easier to cut. If you’re eating the poke on its own, go ahead and cut the fish into bigger (3/4 or 1-inch) pieces.)
  • Combine ahi with the soy, chile, sesame oil, and sweet onion. Cover and refrigerate in the coldest part of the fridge or nest in the refrigerator in a bowl of ice water for at least 30 minutes and up to 3 hours to thoroughly chill. Stir in the scallions just before using. Meanwhile, make the slaw and tostadas.
  • Make The Slaw: Halve the cabbage and notch out the core of the cabbage. Place the cabbage flat-side down on a board and slice crosswise into thin shreds (you want about 3 cups total). Mix with the rice wine vinegar, honey, and cilantro and set aside at least 5 minutes before using. 
  • Bake The Tostadas: Heat oven to 500°F and arrange a rack in the middle. Brush both sides of tortillas with the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 minutes. Cool slightly before serving.
  • To serve, layer the tostada with a quarter of the slaw, top with a quarter of the poke, a few slices of avocado, and a sprinkling of sesame seeds. As desired, drizzle with some mayonnaise and serve.
Keyword hawaiian poke, tostadas
Tried this recipe?Mention @saltandwind or tag #swsociety!

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