Easy & Fresh Poke Nachos (with wonton chips)
A simple recipe for easy and fresh poke nachos using baked wonton cups.
Servings 6 servings
Calories 378kcal
Ingredients
Wonton Chips
- 20 wonton wrappers (cut in triangles)
- olive oil spray
- salt
Hawaiian Style Poke
- 1 lb ahi tuna
- 1/4 cup soy sauce
- 1.5 tsp sesame oil
- 1.5 tsp rice vinegar
- 2 tsp honey
- 1.5 tsp fresh ginger
- 1.5 tsp fresh garlic
- 2 tbsp green onion
Toppings
- 1/2 avocado
- 1/4 cup red bell pepper (diced)
- 1/4 cup cucumber (diced)
Honey Sesame Drizzle
- 1/2 cup mayonnaise
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
Instructions
Prepare Wonton Chips
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- Cut wontons in half, resulting in a triangle shape. Place wontons individually on the parchment lined sheet pan, being cautious not to overlap. Spray the tops of each wonton with olive oil, and sprinkle with salt. Bake for 5-7 minutes, or until golden brown. Keep a close watch so they don't burn.
Prepare Poke
- Mix together poke marinade ingredients, whisk well until fully combined. Add diced ahi tuna. Mix well to incorporate, and refrigerate until ready to assemble nachos (but not longer than 24 hours, fresh ahi is key).
Mix Sesame Honey Dressing
- In a small bowl, combine ingredients, and whisk until no lumps remain. Refrigerate until ready to use.
Assemble Nachos
- Add cooled wonton chips to a serving platter, followed by marinated ahi poke. Add toppings. Drizzle with honey sesame dressing. Serve immediately.
Nutrition
Calories: 378kcal | Carbohydrates: 22g | Protein: 22g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 833mg | Potassium: 351mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg