Ahi mango poke tostadas are an easy, no cook, summer recipe. They’re perfect for when you don’t feel like cooking on those hot summer days. Plus, they’re insanely delicious. The ahi mango poke has the perfect amount of sweet from the mango and spicy from the jalapeño. Inspired by my love for poke and Mexican food, this dish brings all the best flavors together. But why can’t I have both? Give these amazing tostadas a try, then don’t forget to leave a review at the bottom of the page!
Ingredients
- Ahi tuna
- Mango
- Avocado
- Jalapeño
- Lime
- Cilantro
- Green onion
- Soy sauce
- Rice vinegar
- Toasted sesame oil
- Sesame seeds
- Tostada shells
What is a tostada?
"Tostada" is the name for a variety of Mexican dishes served with a toasted, crispy tortilla as the base. This is a twist on a classic tostada, as the topping is poke.
What is poke?
Poke originated in Hawaii but is strongly influenced by Japanese cuisine. It's diced raw fish and can be mixed with any toppings or sauces. This dish is traditionally served with rice, but this is a fusion of two different types of cuisines!
How do I make tostada shells?
There are a lot of easy recipes out there for tostada shells, but I make mine by rubbing each side of a 6” tortilla with olive oil and cooking them in the oven at 400F until golden brown, then flipping and doing the same to the other side. You can also buy them at any major grocery store pre-made!
Related
Looking for other recipes like these Ahi Mango Poke Tostadas? Try these:
Ahi Mango Poke Tostadas
Ingredients
- 8 oz sushi-grade raw ahi tuna cut into bite size pieces
- 1 mango cut into bite size pieces
- 1 avocado cut into bite size pieces
- 1 jalapeño diced
- 1 lime juiced
- 4 tablespoon chopped green onion
- 4 tablespoon chopped cilantro
- 2 tablespoon soy sauce
- 1.5 tablespoon sesame seeds
- 2 teaspoon toasted sesame oil
- 2 teaspoon rice vinegar
- 8 6" tostada shells
Instructions
- Chop all ingredients.
- Mix ahi, mango, avocado, jalapeño, green onion, and cilantro together.
- Then, mix in the soy sauce, sesame oil, lime juice, and rice vinegar.
- Lastly, mix in the sesame seeds.
- Evenly distribute between tostada shells and serve!
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