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!
Ingredients
Scale
- 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
- 1/3 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
Instructions
- Preheat oven to 400F and brush both sides of the tortillas with olive oil. Set aside
- Toss salmon with all ingredients for the marinade and let sit for 10 minutes
- While the fish is marinating bake the tostadas and toss together the salsa ingredients.
- Assemble with your favorite toppings! I chose guacamole, chopped red cabbage, shredded ice berg, and lots of pineapple! YUM.
- Prep Time: 15 mins