Poké Nachos with Baked Crispy Wonton Chips
Combining two things I love – nachos + poke. Even if you’re not a fan of sushi, there’s no guarantee you’ll dislike poké. In fact, I find more people enjoy it over sushi. It’s much easier to customize the flavors of poke than a sushi roll so you can easily make it enjoyable for you. Incorporate your favorite tropical fruits or use some cajun inspired sauce instead of sriracha – small, easy changes like these make the dish easy to love.
I purchase my sushi grade fish from two places in Dallas – TJ’s Seafood Market & Grill, and Kazy’s Gourmet Shop. If you want to find sushi grade fish in your area, perform a quick search on the Internet using – “[your city] sushi grade fish market.” That query usually yields a few options in your surrounding area.
- Mix together the ingredients for the sauce, then set aside.
- Chop up the tuna into tiny pieces, the add all of the remaining ingredients to a bowl. Pour the sauce over the ingredients, then gently fold everything together using a spatula. Season to taste with the tamari and rice vinegar. For best results, let the poke marinate for about 20 minutes in the fridge before serving.
- Garnish and enjoy with crispy baked wonton chips.
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- Set oven to 350F.
- Slice wonton sheets in half to create triangles. Brush each side with hoisin sauce, then place them on a baking sheet. You may need to use more than one baking sheet.
- Sprinkle sesame seeds on top, then lightly spray them with coconut oil or avocado oil.
- Bake for 5 to 7 minutes until golden brown and crispy. for best results, let the chips cool off the baking sheet on a cooling rack.
- If desired, use sea salt & pepper to taste.