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Tuna Poke Tacos Recipe

The fresh flavors of tuna, avocado, peppers, onions, mushrooms and asparagus combine with a spicy soy marinade.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: Mexican/Asian
Keyword: Fish tacos, poke, street tacos, tuna, tuna poke
Servings: 4
Author: Little Rusted Ladle


  • 1/4 cup Teriyaki sauce
  • 1 Tbsp. Sriracha Chile sauce
  • 1 Tbsp. Miran wine
  • 1 tsp. Minced ginger
  • 1 tsp. Minced garlic
  • 1/2 tsp. Sesame oil
  • 12 ounces Fresh tuna preferably sushi grade
  • 1 Tbsp. Sriracha Chile sauce
  • 1 tsp. Mayonnaise
  • 1 tsp. Sweet chili sauce
  • 1 whole Avocado seeded and diced
  • 1 Tbsp. Mayonnaise
  • 5 small Sweet peppers seeded, cut into thin strips
  • 3 medium Shiitake mushrooms stems removed, thinly sliced
  • 2 stalks Asparagus trimmed and chopped
  • 2 whole Green onions chopped
  • 8 Street taco flour tortillas grilled
  • Fresh cilantro leaves, carrot peelings, sriracha, and black sesame seeds for toppings


  • In a small bowl, combine teriyaki sauce and next 5 ingredients. Transfer to a pie plate or shallow bowl, then add tuna steak. Turn tuna steak over twice to coat all sides with marinade. Cover and refrigerate for 1 hour, turning once after 30 minutes. Remove tuna from marinade and discard marinade. Pat tuna dry and cut into small cubes. Add sriracha, mayo and sweet chili sauce to tuna. Toss to coat. Refrigerate until ready to serve.
  • While tuna is marinating, saute' peppers, asparagus, and onions in a medium skillet over medium high heat for 3-4 minutes or until crisp tender. Set aside while preparing avocado.
  • For avocado paste, combine avocado, lime juice, and mayo in a small bowl. Mash until smooth. Set aside.
  • To serve: Spread a small amount of avocado mixture over each tortilla. Spoon reserved tuna mixture over avocado. Top with sautéed vegetables and finish with fresh cilantro, carrot shavings, sriracha, and sesame seeds. Enjoy!