This vibrant dish combines the bold, fermented flavors of kimchi with fresh, raw tuna in a deconstructed taco format. The star is the crispy rice paper shell, fried until golden and bubbly, providing a satisfying crunch that contrasts beautifully with the tender poke. Inside, you’ll find a mix of quick-pickled napa cabbage and seasoned ahi tuna, tossed with savory sauces for a deep umami kick. A smooth, bright avocado sauce adds creaminess and balances the heat from the chili paste. Perfect for a light summer dinner or an impressive appetizer, this recipe brings together Asian-inspired flavors in a fun, handheld format. It’s fresh, flavorful, and incredibly addictive.
Kim Chee Poke In A Rice Paper Taco With Avoca
Description
This vibrant dish combines the bold, fermented flavors of kimchi with fresh, raw tuna in a deconstructed taco format. The star is the crispy rice paper shell, fried until golden and bubbly, providing a satisfying crunch that contrasts beautifully with the tender poke. Inside, you'll find a mix of quick-pickled napa cabbage and seasoned ahi tuna, tossed with savory sauces for a deep umami kick. A smooth, bright avocado sauce adds creaminess and balances the heat from the chili paste. Perfect for a light summer dinner or an impressive appetizer, this recipe brings together Asian-inspired flavors in a fun, handheld format. It's fresh, flavorful, and incredibly addictive.Ingredients
Directions
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Dissolve the Hawaiian salt in the water to create a brine.
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Submerge the napa cabbage in the brine and soak for 2 hours to wilt and pickle slightly.
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Drain the cabbage thoroughly and squeeze out excess liquid.
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In a large bowl, combine the drained cabbage with chili paste, minced garlic, oyster sauce, julienned carrots, raw sugar, scallions, chives, shrimp sauce, and grated ginger.
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Toss well to coat all ingredients evenly and let the mixture stand for 2 hours to meld flavors.
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Chop 2 cups of the seasoned kimchi cabbage mixture into fine pieces.
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In a separate bowl, mix the chopped kimchi with diced ahi tuna, chopped onion, shoyu, and sesame oil to create the poke filling.
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Pour oil to a depth of 4 inches into a deep skillet or pot and heat over medium-high heat until bubbling.
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Carefully place a rice paper sheet into the hot oil.
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Immediately use a large metal whisk to push the rice paper down, allowing it to curl around the whisk handle into a taco shell shape.
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Fry for 45 to 60 seconds until the rice paper is translucent, bubbled, and golden brown.
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Remove the crispy taco shell from the oil and place on paper towels to drain.
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Repeat the frying process with the remaining rice paper sheets to make enough shells for serving.
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Combine avocado and sauce ingredients in a blender or food processor and blend until completely smooth.
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Fill each crispy taco shell with the kimchi tuna poke mixture.
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Serve immediately with the avocado sauce on the side or drizzled over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 175.5kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 55.4mg19%
- Sodium 58910.8mg2455%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 9.4g38%
- Sugars 13.3g
- Protein 13.3g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep the avocado sauce from darkening, place a sheet of plastic wrap directly on the surface of the sauce before refrigerating.
Ensure the oil is hot enough before adding the rice paper to achieve the best crispiness.
Use sushi-grade ahi tuna for the poke to ensure safety when eating raw fish.
The kimchi mixture can be prepared ahead of time and stored in the refrigerator for up to 3 days; the flavors will improve as it sits.
Be careful when frying rice paper as it expands and bubbles rapidly; use a long-handled whisk to control the shaping process.
