Spicy Hawaiian Poke Tostadas

Traditional tropical Hawaiian poke with a spicy tex-mex twist! Sushi grade salmon (or any sushi grade fish) is marinated in pineapple juice, jalapeno, ginger, and coconut aminos. The poke is then placed on a bed of fresh veggies on a crispy tostada. All topped off with a pineapple salsa. Easy, healthy, and absolutely NO cooking involved!

You know what’s better than a poke bowl? A portable poke bowl on a crispy tostada! I know, I know save the applause until the end of my rambling. Cause I am getting old. It is my birthday month after all.

Doesn’t rambling come with age?

I will be 29 at the end of this month. I still look forward to my birthdays every year just like a little kid. But I know I will be SOAKING up this last year being in my twenties! Then I will be like make.it.stop!!!

I have no idea what I will be doing on this birthday. All I do know is I NEVER work on my birthday and I plan on taking a break from social media. I feel I spend WAY too much time there. Mainly it’s to keep up with blog stuff but it does take away from being in the moment.

Does leaving your phone in another room help with your headspace? I know it does for me.

In my opinion, clearing your head and improving your mental health is just as important as nutrition and exercise!

Which brings me back to these very important tostadas. Basically a mini poke pizza.

Or portable salad.

And I am having a moment with them... *sighs with pure joy*

It’s made with the freshest sushi grade salmon from my favorite: Moink (not sponsored. I just love themJ) ß and if you click this link and buy, you get $20 off your first order! I literally have stopped buying meat from the grocery store. It has saved Jake and I TONS since switching. SO worth it. And I am ALL about efficiency. For your bellies and your wallet. I got you.

And nothing is more efficient than making these poke tostadas.

I cheated and bought some tostadas from Aldi but they are super easy to make if you just have some tortillas on hand. Just crisp in oven at 400F for 5 minutes.

Then all you do is marinate the salmon in a delicious concoction of pineapple juice, coconut aminios, lime juice, garlic, and ginger. SO GOOD.

A dollop of simple guacamole and DONE.

These poke tostadas make for the perfect summer lunch or dinner to serve outside with a margarita and extra guac of course!

If you make these Hawaiian Poke Tostadas, please tag #thekitcheneer on your photos! Nothing slaps a smile on my face than seeing your pics! 😀

Spicy Hawaiian Poke Tostadas

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5 from 1 review

• Author: Amanda aka The Kitcheneer
• Total Time: 15 mins
• Yield: 6 tostadas

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Description

Traditional tropical Hawaiian poke with a spicy tex-mex twist! Sushi grade salmon (or any sushi grade fish) is marinated in pineapple juice, jalapeno, ginger, and coconut aminos. The poke is then placed on a bed of fresh veggies on a crispy tostada. All topped off with a pineapple salsa. Easy, healthy, and absolutely NO cooking involved!

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Ingredients

Scale 1x2x3x

• For the Poke:
• 1lb of sushi grade (Grade1 fish) I used salmon from my Moink box but tuna is my second favorite
• ¼ cup pineapple juice
• Juice and zest of 1 lime
• ½ inch of grated ginger
• ⅓ cup coconut aminos or soy sauce
• ½ jalapeno, chopped
• ½ sweet onion, finely diced
• Pinch of salt and pepper
• For the tostadas:
• If you can find them pre-made then youre good.
• If not, all you need is 6” tortillas of your choice
• Preheat oven to 400F and brush both sides of tortillas with olive oil. Bake for 5 minutes then flip and bake for an addition 3-5 minutes. They should resemble a giant nacho chip.
• For the salsa:
• 1 cup of diced pineapple
• ¼ cup chopped cilantro
• Juice and zest of 1 lime
• ½ red onion, diced

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Instructions

1. Preheat oven to 400F and brush both sides of the tortillas with olive oil. Set aside
2. Toss salmon with all ingredients for the marinade and let sit for 10 minutes
3. While the fish is marinating bake the tostadas and toss together the salsa ingredients.
4. Assemble with your favorite toppings! I chose guacamole, chopped red cabbage, shredded ice berg, and lots of pineapple! YUM.

• Prep Time: 15 mins