Tuna poke spiked with Cholula® Chile Lime Sauce piled in crunchy taco shells topped with a pineapple salsa.
Ingredients
- Pineapple Salsa
- 1 cup pineapple, 1/2-inch dice
- 2 tablespoons red onion, 1/4-inch dice
- 1 tablespoon jalapeno, 1/8-inch dice, seeded
- 1/2 teaspoon salt
- 1 teaspoon Cholula® Green Pepper Hot Sauce
- 2 teaspoons cilantro, chopped
- Sesame Slaw
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons sesame oil
- 1 1/2 teaspoons Cholula® Chili Lime Hot Sauce
- 1 1/2 cup green cabbage, shredded
- Ahi Poke Tacos
- 12 ounces ahi tuna, 1- inch dice
- 1 1/2 tablespoons scallions, slivered
- 1 tablespoon soy sauce
- 1 tablespoon Cholula® Chili Lime Hot Sauce
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon Japanese Seven Spice
- 12 each corn tortillas, 6-inch
Nutrition Information
(per serving)
Tuna poke spiked with Cholula® Chile Lime Sauce piled in crunchy taco shells topped with a pineapple salsa.
Key products
Instructions
Pineapple Salsa
- In a bowl, combine pineapple, red onion, jalapeno, salt, Cholula Green Pepper Hot Sauce, and cilantro. Mix until ingredients are evenly distributed. Hold refrigerated for service.
Sesame Slaw
- In a bowl, combine the seasoned rice vinegar, sugar, sesame oil, and Cholula Chile Lime Hot Sauce. Whisk until well mixed.
- Add shredded cabbage and toss until well coated. Hold refrigerated for service.
Ahi Poke
- In a small bowl, combine Ahi Tuna, scallions, soy sauce, Cholula Chile Lime Hot Sauce, sesame oil, and Japanese Seven Spice. Toss until tuna is evenly coated with ingredients.
- Refrigerate and allow to marinate a minimum of 1 hour prior to use. Hold refrigerated for service.
Service
- Set grill to medium-high. For each serving, warm 3 tortillas on grill.
- Fill each tortilla with 1 ounce Ahi Poke, 2 tablespoons Sesame Slaw and 1 tablespoon Pineapple Salsa. Plate as desired. Serve chilled.
