Recipe: Poke tuna tacos

Taco lovers, rejoice: poke and tortillas are such a perfect pair


HOUSTON – You love tacos, but also love those famous poke bowls.  Well, your prayers have been answered because now you can incorporate that famous fish trend in your tacos.

Chef Josh Brunson, from Lupe Tortilla, stopped by our studio to share a recipe for ahi tuna poke tacos that you can try at home to satisfy both cravings at once.

“The most important thing when you are using ahi tuna or any fish, you always want to look at the grains, and always cut against the grains. If you cut with the grains, the bite is going to be very chewy," said Brunson, as an extra tip to make your poke tuna tacos even more delicious.

Poke Tuna Tacos

(2 servings)
•    Two 6-ounce ahi tuna steaks, about 1-inch thick. They are available at any supermarket or seafood store. Fish should always smell fresh and clean and have a firm texture.
•    Favorite brand of seafood spice, such as Old Bay, Blackening Seasoning, etc
•    Oil for cooking.
•    Corn tortillas.
•    Spring mix/romaine blend of lettuces.
•    One avocado, diced.
•    One mango, diced.
•    One cucumber, spiralized, cut in thin half-moons or julienned into thin, long ribbons.
•    Chile-Mayo: ½ cup mayonnaise mixed with 4 tsp. of your favorite hot sauce and fresh-squeezed lime juice to taste.
•    Horseradish creme: ½ cup sour cream mixed with 2-3 tablespoons freshly grated or prepared horseradish and fresh-squeezed lime juice to taste.


Pat fish dry with paper towels and dust each steak with seafood spice blend. Heat oil in a large, heavy skillet over medium-high to high heat. When the pan is hot and the oil starts to smoke, sear the steaks on both sides, approximately 1-1/2 to 2 minutes on each side.

Transfer the seared ahi to a large cutting board and let it rest/cool for 10 minutes. Use a very sharp knife to slice thinly across the grain.

Warm the tortillas according to package directions. Divide the tuna evenly among the tortillas. Top each taco with spring mix, diced avocado, diced mango and cucumber. Then, drizzle with chile-mayo and horseradish creme. Enjoy.

Recipe provided by: Chef Josh Brunson, from Lupe Tortilla.