Name: Tuna Poke Street Tacos with Queso Fresco & Sesame
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 small corn tortillas; 1/2 lb sashimi-grade ahi tuna, diced; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tsp toasted sesame oil; 1/2 tsp chili flakes; 1/4 cup finely diced red onion; 1/4 cup diced cucumber; 1 small avocado, sliced; 1/4 cup pickled jalapeños, chopped; 1/2 cup shredded napa cabbage; 1/4 cup crumbled queso fresco; 2 tbsp chopped cilantro; 1 tbsp toasted black sesame seeds; 1 tbsp neutral oil (for tortillas); Salt, to taste

Tuna Poke Street Tacos with Queso Fresco & Sesame

miradu

These Mexican-Japanese Fusion Tacos blend the best of both worlds: the freshness of Japanese tuna poke with the vibrant flavors and textures of a classic Mexican street taco. Sashimi-grade tuna is marinated in a soy-lime dressing with sesame oil and chili flakes, then layered on warm corn tortillas with crisp napa cabbage, creamy avocado, pickled jalapeños, and a sprinkle of queso fresco. A final dusting of sesame seeds and cilantro ties it all together with a punch of color and flavor. The result? A taco that's as refreshing as it is bold—perfect for a foggy San Francisco evening or a lively dinner with friends.

Ingredients

Instructions

In a bowl, combine diced ahi tuna, soy sauce, lime juice, toasted sesame oil, chili flakes, and a pinch of salt. Mix gently and refrigerate for 10-15 minutes.
While tuna marinates, warm corn tortillas in a skillet with a little neutral oil until pliable and slightly toasted. Keep warm in a clean towel.
Prepare taco toppings: dice red onion, cucumber, and avocado; chop pickled jalapeños and cilantro; shred napa cabbage.
To assemble, lay out warm tortillas and add a bed of napa cabbage.
Spoon marinated tuna evenly over the cabbage on each tortilla.
Top with red onion, cucumber, avocado slices, and pickled jalapeños.
Sprinkle crumbled queso fresco, chopped cilantro, and toasted black sesame seeds over each taco.
Serve immediately, with extra lime wedges if desired.