Salmon Poke Nachos Image

Salmon Poke Nachos

Just Jen - "Feeling Adventurous "

Ingredients

Pickled Chili

  • 1 jalapeño, thinly sliced
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt

Spicy Mayo

  • 4 tablespoons Japanese mayo (kewpie)
  • 2 tablespoons Sriracha

Poke

  • 1 pound sashimi-grade salmon, cut into small cubes
  • 2 tablespoons scallions, thinly sliced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoons rice wine vinegar
  • 1/2 tablespoon Sriracha
  • Black & white sesame seeds, to taste

Chips

  • 8 blue corn tortillas
  • Aonori seaweed flakes, to taste
  • Salt, to taste
  • Olive oil

Assembly

  • Chips
  • Poke
  • Spicy mayo
  • 1 small ripe avocado, cubed
  • Chopped cilantro, to taste
  • More sesame seeds

Steps

Pickled Chili

  1. Combine pickled chili ingredients and set aside.

Spicy Mayo

  1. Combine spicy mayo ingredients and transfer to a small squeeze bottle.

Poke

  1. In a bowl, combine all poke ingredients.

Chips

  1. Preheat oven to 400 degrees.
  2. Stack the tortillas and slice into eighths.
  3. Transfer to a baking sheet and toss with olive oil, aonori flakes and salt.
  4. Spread into one even layer and bake for 10 minutes, flipping them halfway through baking.

Assembly

  1. Place a layer of chips on a platter.
  2. Top with half of the poke, some avocado, then add another layer of chips and the rest of the poke.
  3. Drizzle spicy mayo, top with more avocado, black and white sesame seeds, pickled chili and cilantro.