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Poke Nachos

May 29, 2024

Jump To Recipe

We love a good mashup, especially when it takes two of our favorite things and levels them up in unexpected ways. Poke nachos have popped up on restaurant menus recently, and we can’t get enough of them. This unique twist on nachos subs crisp wonton chips for the tortillas and replaces the gooey, cheesy, heavy toppings with lighter, more refreshing tuna and veggies.

We used sushi grade ahi chunks for this recipe, but you can also sub in another poke-friendly fish like yellowtail or salmon. A tangy vinegar marinade highlights the clean, neutral flavor of the fish, while crisp jalapeños provide the perfect spicy kick. Any lingering heat is quenched by a drizzle of savory, slightly sweet Yum Yum Sauce made without cane sugar, artificial sweeteners, or seed oils. Fresh, crisp, and filled with umami flavor, these poke nachos are the perfect summer appetizer.

Poke Nachos

Rated 5.0 stars by 1 users

Category

Lunch, Appetizer, Snacks

Servings

4

Prep Time

10 minutes

Cook Time

5-10 minutes

Calories

505

Bring restaurant flavor home with mouthwatering poke nachos drizzled with a delicious no-seed-oil Yum Yum Dipping Sauce. One of our favorite new twists on a classic, this light and refreshing dish features crispy wonton chips covered with marinated ahi, scallions, and jalapeños for the perfect balanced bite.

Image of Poke Nachos

Ingredients

20 wonton wrappers
Primal Kitchen Pure Avocado Oil, for frying
1 lb. sushi-grade ahi tuna
4 tablespoons Primal Kitchen Teriyaki Sauce
2 jalapeño peppers
3 green onions, stems only
Fresh cilantro, to taste
Primal Kitchen Yum Yum Dipping Sauce, to taste

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Directions

Make the wonton chips:

Cut wonton wrappers into triangles.
Fill a shallow pan with about ¼-inch of avocado oil. Heat the oil to about 350°F, using a food thermometer to gauge the temperature.
Add wonton triangles to the pan one at a time, being careful not to overcrowd the pan. Cook for about 60-90 seconds, until they are golden brown and puffy.
Remove the chips from the pan and set on a cooling rack over paper towels to drain.
Repeat the process with the remaining chips.

Assemble the poke nachos:

Cut tuna into cubes. In a bowl, toss with the teriyaki sauce.
Slice the jalapeños and green onions. Dice the cilantro.
Arrange wonton chips in a bowl. Top with the teriyaki tuna.
Add the diced jalapeños. Sprinkle on green onions and cilantro.
Drizzle with Yum Yum sauce. Serve and enjoy!

Recipe Video

Recipe Note

Nutrition information calculated using Cronometer.

Nutrition

Nutrition

Serving Size: 1 serving (1/4 of recipe)
per serving: Calories; 505

Amount/Serving % Daily Value

Carbs: 31.1 grams
Fat: 27 grams
Protein: 31.1 grams

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