Looking for your next tasty snack? Try these Tuna Poke Tacos with a crispy seaweed outer shell filled with creamy spicy tuna. They only take 15 minutes and a must try for a crispy tuna rice lover.
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What are Tuna Poke Tacos?
This is a fun twist on traditional Mexican tacos where they use fresh or fried tortillas as the outer shell. The seaweed is used as the taco shell and the rice is air fried (or baked) for a nice light crunch. The tuna is roughly chopped and mixed with an addicting spicy mayo sauce. Fill the taco shell with the spicy tuna, avocado, and your favorite sauces for a flavor packed bite.
if you’re up for a midnight snack, go pair it with Ram-Don or Korean Army Stew for the ultimate snack goals!
Ingredients
Here’s a look at what you need to make this Tuna Poke Tacos. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- seaweed sheets (nori), – you need large rectangular seaweed sheets to make these ‘taco shells.’ They are made by cutting these sheets in circles. Make sure they are not already roasted so they can bake in the air fryer.
- cooked white rice – make sure the rice is cold so it doesn’t have any moisture. Moisture will prevent the rice from getting crispy in the oven.
- neutral oil – a light spray of oil helps the seaweed and rice get crispy.
- fresh sashimi grade ahi tuna – get fresh tuna from a reputable grocery store if you are eating it raw. If you don’t have this, you can use canned tuna.
- kewpie mayonaise – this mayonaise is the best to make spicy tuna. You can always substitute with any mayo you have in your pantry.
- sriracha – this hot sauce is used to combine with the mayo. It has hints of garlic and doesn’t have too much vinegar in it. Make sure you use an asian hot sauce (not mexican) for an authentic spicy mayo poke taste.
- sesame oil – This is required to make your spicy mayo taste fragrant.
- avocado – sliced avocado on top of the poke is a match made in heaven. You can also substitute with other types of vegetables like cucumber or seaweed salad.
- teriyaki sauce (optional) – this sweet sauce goes perfect on top of the tuna poke. You can also add soy sauce, wasabi, yuzu on top of the spicy tuna.
Substitutions and Variations
- Change up the rice – sub with brown rice or cauliflower rice for a healthier twist (just keep it thin for crispy shells!).
- No sriracha or mayo? Try gochujang (Korean chili paste) or chili oil to add some ‘spiciness’ to the tuna mayo mixture.
- Add extra toppings like seaweed salad, fried shallots, cucumbers, shredded carrots for an extra packed tuna poke taco!
How to Make Tuna Poke Tacos
Step 1: Cut your seaweed in circles.
Step 2: Spread a very thin layer of cooked white rice on the seaweed.
Step 3: Fold your seaweed in half and stack together on the air fryer tray. They should resemble taco shells. You can use a small bowl to hold them in shape at the end. Spray a little bit of oil on them and air fry at 375 for 5-7 minutes until you’re desired crispness.
Step 4: Slice fresh tuna in strips.
Step 5: Then chop the tuna in small pieces.
Step 6: In a bowl, mix chopped tuna with mayo, sriracha, sesame oil and sliced green onions.
Step 7: Mix tuna well and set aside.
Step 8: Take the seaweed taco shells out of the air fryer (or oven) and assemble your tacos by adding spicy tuna, sliced avocado, teriyaki sauce and sesame seeds.
Expert Tips
- Don’t overload the seaweed with rice. A super thin layer is key to getting that light, crunchy shell in the air fryer. Too much rice will make it chewy or soggy. Think of it like spreading butter on toast—just enough to coat!
- Go for sashimi-grade tuna from a trusted fish market. Be aware if the tuna has a fishy smell or a bright pink/red color. Sometimes the tuna is dyed. Can’t find the right fish, make your own sushi sashimi with salmon.
- Don’t bake the seaweed for too long or it will burn. Since the seaweed is dark, you can’t see if it will turn brown. Once it burns, the seaweed can taste bitter.
Recipe FAQs
Yes, you can prep the spicy tuna filling in advance. Store the tuna in the fridge for up to 24 hours. Then, make the taco shells when you’re ready to eat so it’s extra crispy and warm. For best texture, assemble tacos just before serving to prevent sogginess.
Yes, you can pan-fry the taco shells if you don’t have an air fryer. Lightly oil a nonstick pan and press the folded seaweed gently in the pan. Use a spatula to hold the shape while it crisps up. Just keep in mind, the rice will not be crispy.
Spicy tuna poke is best eaten within 24 hours for optimal freshness and safety. Store the tuna poke in an airtight container in the fridge. If the tuna looks dull or smells fishy, it’s best to toss it. You can’t store the seaweed and rice, so toss it away if you don’t finish it.
Check Out More Mouth-Watering Appetizers
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Tuna Poke Tacos
Ingredients
- 3 sheets seaweed (nori) cut in circles
- 1 cup white rice cooked
- neutral oil to spray the seaweed and rice
- ½ pound fresh sashimi grade tuna minced finely
- 1 tablespoon mayo
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 1 green onion sliced
For garnish:
- avocado sliced
- sesame seeds
- teriyaki sauce (optional)
Instructions
- Cut your seaweed sheets in circles (8 x 8 inches).
- Spread a very thin layer of cooked white rice on the seaweed.
- Fold your seaweed in half and stack together on the air fryer tray. They should resemble taco shells. You can use a small bowl to hold them in shape at the end. Spray a little bit of oil on them and air fry at 375 for 5-7 minutes until you’re desired crispness.
- Slice fresh tuna in strips.
- Then mince the tuna in small pieces.
- In a bowl, mix minced tuna with mayo, sriracha, sesame oil and sliced green onions.
- Mix tuna well and set aside.
- Take the seaweed taco shells out of the air fryer and assemble your tacos by adding spicy tuna, sliced avocado, teriyaki sauce and sesame seeds.
Notes
- Don’t overload the seaweed with rice. A super thin layer is key to getting that light, crunchy shell in the air fryer. Too much rice will make it chewy or soggy. Think of it like spreading butter on toast—just enough to coat!
- Go for sashimi-grade tuna from a trusted fish market. Be aware if it has a fishy smell has a bright pink or red color. Sometimes the tuna is dyed. If you’re not sure, ask your local fishmonger. You can also make your own sushi sashimi with salmon.
- Don’t bake the seaweed for too long or it will burn. Since the seaweed is dark, you can’t see if it will turn brown. Once it burns, it will taste bitter.
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