Crispy Wild Pacific Albacore Poke Tacos

One of America's best fisheries - Wild Pacific Albacore Tuna

Albacore Poke Taco (or salad)

I love Albacore from the Pacific Northwest for my poke because it is well-managed and eats like butter. The fat content is high and the flavor is rich. It’s not a large fish, and reproduces at a young age; so there is little to no mercury AND it’s inherently sustainable. In addition, the fishing method is typically pole and troll, which is one of the most sustainable methods as there is no bycatch and no harm to the surrounding marine ecosystem.  

Albacore is also an amazing addition to a hot breakfast sandwich

For the poke:

• 1# American Albacore in large dice (you can purchase frozen loins online or ask your local fishmonger)

• ½ cup of the poke sauce recipe below (use the left-over sauce on veggies or salads):

POKE SAUCE

2 cup soy sauce

1 cup lime juice

1 tablespoon onion powder 

1 tablespoon garlic powder 

1 cup white vinegar

1 tablespoon Dijon mustard 

1/4 cup sugar

1.5 cup avocado oil 

For the taco:

2 each 6-inch corn tortilla shell

½ cup shredded cabbage

1 tablespoon toasted sesame seeds

1 tablespoon sliced chives

1. Toss the poke with the sauce and allow to sit for about an hour in the fridge. 

2. While the poke is marinating, shallow fry the corn tortillas in a non-stick pan until pliable but almost crispy. With a pair of tongs, shape the shells into tacos. 

3. Pack the poke and the cabbage into the taco shells

4. Garnish with toasted sesame and chives.