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Ahi Tuna Tacos with Sticky Vinegar Slaw

Image for Ahi Tuna Tacos with Sticky Vinegar Slaw
plate

Yield

4 (2 tacos per serving)

prep

Prep Time

10 minutes

clock

Total Time

20 minutes 

kikkoman products used:

Gluten-Free No Preservatives Added Poke Sauce Rice Vinegar Brewed from Sticky Rice Sesame Oil (Non-GMO)
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About this recipe

Fresh, light, and packed with flavor—these ahi tuna tacos are the perfect tropical twist on taco night. Cubes of sushi-grade tuna are tossed in umami-rich poke sauce and served atop a slaw made with Kikkoman® Rice Vinegar Brewed from Sticky Rice, Kikkoman® Gluten-Free No Preservatives Added Poke Sauce and Kikkoman® Sesame Oil, tucked inside crunchy taco shells. Whether you’re craving poke tacos or want a fun new way to serve ahi, this dish is perfect for warm nights or easy entertaining. 

Tips & Tricks 

  • Make sure to use sushi-grade tuna for food safety and the best flavor.
  • Want more crunch? Toast the taco shells lightly before assembling. 
  • Swap taco shells for butter lettuce leaves if you’re going for a lighter, low-carb version. 
  • Add a drizzle of spicy mayo or a slice of avocado for a creamy finish. 
  • Serve with pickled ginger or a lime wedge for that extra hint of brightness. 

ingredients

For Tacos
12 ounces sushi grade ahi tuna, thawed and cubed 
¼ cup Kikkoman® Gluten-Free No Preservatives Added Poke Sauce
2 tablespoons green onion, chopped
1 tablespoon sesame seeds 
8 taco shells  

For Sticky Vinegar Slaw
2 cups shredded coleslaw mix
2 tablespoons cilantro, chopped 
2 tablespoons Kikkoman® Rice Vinegar Brewed from Sticky Rice
1 tablespoon honey 
1 teaspoon Kikkoman® Sesame Oil 
¼ teaspoon salt  

directions

  1. Combine tuna, poke sauce, green onion, and sesame seeds in a bowl. Stir to coat. Refrigerate 10 minutes.
  2. Combine coleslaw mix, cilantro, sticky vinegar, honey, sesame oil, and salt. Stir well. Refrigerate 10 minutes.
  3. Spoon slaw into taco shells and top with poke tuna. Enjoy right away. 

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