Poke nachos are a fun and fresh twist on your traditional nachos. They combine crispy wonton chips with tender tuna poke and a creamy spicy mayo. Perfect for game day or family movie night, this dish is easy to create and bursting with flavor! Everyone will love the mix of textures and vibrant colors on their plates.
Why You Will Love This Poke Nachos
This dish is perfect for a crowd and super easy to make. The ingredients are simple and can be found at any grocery store. Plus, it’s quick to prepare, making it a fantastic option for busy weeknights or casual get-togethers. Each bite is a delightful combination of crispy, creamy, and savory flavors that will keep everyone coming back for more!
How to Make Poke Nachos
Making poke nachos is straightforward and fun! Start by frying the wonton wrappers to a golden crisp. While those cool down, prepare the delicious tuna poke mixture. Finally, combine everything and drizzle with that mouth-watering spicy mayo. It’s a simple process that results in a satisfying snack!
What You Need
16 ounces saku maguro/sushi-grade ahi tuna
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon chili garlic sauce
½ cup green onions, chopped
12-15 wonton wrappers, cut into triangular pieces
Neutral oil, for frying
Kosher salt, for seasoning
½ cup mayonnaise
2 teaspoons sriracha sauce
1 tablespoon water
Avocado, sliced
Sesame seeds
Jalapenos, sliced
Green onions, sliced
Step-by-Step
- Start by heating the neutral oil in a frying pan.
- Fry the wonton wrappers until golden and crispy, then set aside to cool.
- In a bowl, combine the tuna, soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chopped green onions. Mix well.
- In another bowl, whisk together mayonnaise, sriracha, and water until smooth.
- Layer the wonton chips on a serving platter. Top with the tuna poke mixture.
- Drizzle with spicy mayo and garnish with sliced avocado, sesame seeds, jalapenos, and more green onions.
How to Serve Poke Nachos
Poke nachos are best enjoyed fresh and crispy. They make for a great appetizer for parties or a fun family meal. Serve them with a side of extra spicy mayo for dipping, or pair them with a refreshing salad for a light dinner. They also go wonderfully with a cold drink!
How to Store Poke Nachos
To keep leftovers fresh, store the tuna mixture and wonton chips separately in airtight containers in the fridge. The tuna poke should be eaten within 1-2 days, while the wonton chips can last up to a week. For reheating, you can place the chips back in a hot oven for a few minutes to regain their crispiness.
Recipe Tips
- Use fresh ingredients: Since this recipe includes raw fish, freshness is key for the best flavor.
- Don’t over fry the wontons: Fry them until they’re a light golden color to avoid burnt chips.
- Adjust spice level: Feel free to modify the amount of chili garlic sauce and sriracha to suit your taste.
- Garnish creatively: Use a mix of colored toppings, like red or yellow bell peppers, for added color and flavor.
- Serve immediately: Enjoy these nachos right after preparing for the best texture.
Variations & Swaps
- Chip Variations: Use tortilla chips instead of wonton wrappers if you want a different crunch.
- Protein Swaps: Try cooked shrimp or shredded chicken for a cooked protein option.
- Add Veggies: Include diced cucumber or shredded carrots in the poke mixture for added freshness.
- Make it Vegetarian: Replace the tuna with marinated tofu for a veggie-friendly version.
- Sauce Alternatives: Swap the sriracha mayo for a sesame dressing if you prefer a lighter sauce.
FAQs
Can I make this ahead of time?
Yes, you can prepare the tuna poke and spicy mayo ahead of time. Store them in the fridge, and fry the wonton chips just before serving for maximum crispiness. This keeps everything fresh and delicious.
Can I freeze the poke nachos?
It is not recommended to freeze poke nachos, as the texture of the fish and wonton chips will change significantly when thawed. It’s best to enjoy them fresh.
How can I reheat the wonton chips?
To reheat wonton chips, place them in a preheated oven at 350°F for about 5 minutes until crispy again. Avoid microwaving, as it will make them chewy.
What can I substitute for tuna?
If you don’t like tuna, you can use sushi-grade salmon or even cooked crab meat for a different flavor profile. Just make sure it’s fresh and safe to consume raw.
What are some common mistakes to avoid?
One common mistake is overcooking the wonton chips. Keep a close eye on them as they can burn quickly. Also, using non-fresh fish can affect the overall taste, so be sure to get sushi-grade fish from a reliable source.
Poke Nachos
Ingredients
For the Tuna Poke
- 16 ounces saku maguro/sushi-grade ahi tuna Freshness is key for the best flavor.
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon chili garlic sauce Adjust spice level to taste.
- ½ cup green onions, chopped Plus more for garnish.
For the Wonton Chips
- 12-15 pieces wonton wrappers, cut into triangular pieces Use fresh wonton wrappers for optimal results.
For the Spicy Mayo
- ½ cup mayonnaise
- 2 teaspoons sriracha sauce Adjust to taste.
- 1 tablespoon water To thin the mayo.
For Garnish
- 1 avocado, sliced
- Jalapenos, sliced Optional for extra heat.
- Green onions, sliced For topping.
Instructions
Preparation
- Start by heating the neutral oil in a frying pan.
- Fry the wonton wrappers until golden and crispy, then set aside to cool.
- In a bowl, combine the tuna, soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chopped green onions. Mix well.
- In another bowl, whisk together mayonnaise, sriracha, and water until smooth.
Assembly
- Layer the wonton chips on a serving platter.
- Top with the tuna poke mixture.
- Drizzle with spicy mayo and garnish with sliced avocado, sesame seeds, jalapenos, and more green onions.
