Poke Nachos are a dazzling fusion of creamy, crunchy, fresh, and spicy all in one irresistible platter. Imagine buttery cubes of sushi-grade ahi tuna glistening with umami-rich marinade, piled high over crisp, golden wonton chips and crowned with spicy mayo, ripe avocado, jalapenos, and toasty sesame seeds. Every bite is a playful contrast of cool, tangy poke and warm, satisfyingly crunchy chips. If you love playful food meant for sharing and bursting with color and flavor, these Poke Nachos will be your new favorite party trick or Sunday night treat!

Ingredients You’ll Need

Each component has a crucial role in making these Poke Nachos shine. From the freshest tuna to a velvety mayo drizzle, every ingredient is simple to find, yet packs a punch in flavor, texture, or visual appeal.

Ahi Tuna: Sushi-grade saku maguro is key for safe, melt-in-your-mouth tuna cubes that make this dish sing.
Soy Sauce: Adds salty umami depth to the poke marinade and balances the fish’s natural sweetness.
Oyster Sauce: Offers a subtle, savory layer that builds complex, irresistible flavor.
Sesame Oil: Just a little delivers a rich nuttiness and signature aroma you expect from poke.
Chili Garlic Sauce: Kicks up the heat with just the right amount of spicy zing.
Green Onions (Chopped): Give the poke extra freshness and a pop of color.
Wonton Wrappers: Crisp up beautifully to create the ultimate nacho chips for scooping goodness.
Neutral Oil (for frying): Use canola, vegetable, or avocado oil for clean-tasting and perfectly golden chips.
Kosher Salt: Sprinkled on hot wonton chips, it amps up flavor in every bite.
Mayonnaise: Forms the creamy base for the addictive spicy mayo drizzle.
Sriracha Sauce: Brings heat and a balanced touch of garlicky sweetness to the sauce.
Water: Loosens the spicy mayo for ideal drizzling consistency.
Avocado (Sliced): Nothing beats its creamy, cool contrast to the spicy, savory poke.
Sesame Seeds: Finishing with a sprinkling brings a gentle crunch and beautiful finish.
Jalapenos (Sliced): For those who like a bright, fresh kick of heat.
Extra Green Onions (Sliced): More green for freshness and a vibrant look on top.

How to Make Poke Nachos

Step 1: Prepare the Tuna Poke

Start by patting your ahi tuna dry, then gently cut it into neat 1/2-inch cubes—taking the time to keep everything uniform ensures a perfect bite every time. Transfer the diced tuna into a bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chopped green onions. Give it a thorough toss so every cube is luxuriously coated, then let it marinate in the fridge for at least 30 minutes, or up to an hour. This is the secret step that lets the flavors dance together!

Step 2: Fry Up Wonton Chips

Meanwhile, pour 1-1/2 to 2 inches of neutral oil into a deep, sturdy pot. Heat it to 375°F—a thermometer takes the guesswork out of frying. As the oil heats, cut your wonton wrappers into triangles for that classic nacho look, keeping them under a towel to prevent drying out. Fry the wonton triangles in batches, watching as they puff and turn golden (just 30–60 seconds each!). Fish them out onto a paper towel-lined plate and sprinkle with kosher salt while they’re still hot and irresistible.

Step 3: Whisk the Spicy Mayo

In a small bowl, whip together the mayonnaise, sriracha, and a splash of water until smooth and pourable. This creamy, punchy sauce is ridiculously simple but utterly essential—once you taste it with the poke and crunchy chips, you’ll want to drizzle it on everything! Pop it in the fridge until it’s time to assemble your masterpiece.

Step 4: Assemble Your Poke Nachos

Now the fun part: arranging! Spread your crispy wonton chips across a big platter. Drizzle a generous layer of spicy mayo over the chips, then spoon on that radiant marinated poke. Top with sliced avocado, more green onions, sesame seeds, and if you’re feeling bold, jalapeno slices. Let extra sauce and toppings hang out on the side for those who simply can’t get enough.

How to Serve Poke Nachos

Garnishes

The finishing touches really make these Poke Nachos pop! Sprinkle sesame seeds, sliced green onions, and jalapeno rounds over the top for a burst of crunch, color, and heat, then tuck in some creamy avocado slices for an ultra-satisfying finish. If you have black sesame seeds handy, mixing those in adds drama and depth to the look.

Side Dishes

Let Poke Nachos shine as the center of attention, but pair them with bright flavor boosters for an unforgettable spread. Try simple edamame, a tangy cucumber salad, or lightly pickled radishes to keep things light and fresh. A chilled sparkling cocktail or crisp lager also matches perfectly with these flavors.

Creative Ways to Present

Pile your Poke Nachos on a rustic wooden board for a crowd-pleasing, hands-on snack at casual gatherings. For a fancy twist, make mini-platters or use individual plates so everyone gets perfectly prepped bites. You can even serve “DIY nacho bars” with the toppings separate, letting guests pile on their favorites for interactive fun.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Poke Nachos (though it’s rare!), store the remaining tuna, chips, and toppings in separate airtight containers in the fridge. The tuna poke stays freshest for up to 1 day, while wonton chips are best within a few hours to maintain their crunch.

Freezing

While you should avoid freezing the assembled dish or the tuna poke (the texture won’t hold up), you can freeze leftover wonton wrappers before frying. Simply wrap them tightly and store for up to 2 months—then thaw and fry up fresh when you’re ready for another round of nachos.

Reheating

The poke itself should always be served chilled, but if your wonton chips lose their crunch, give them a quick toast in a 350°F oven for a few minutes. This revives their crispiness and gets everything ready for a second delicious serving.

FAQs

Can I use a different type of fish for poke nachos?

Absolutely! Salmon is a popular alternative, offering a rich, buttery flavor that pairs well with all the same toppings. Just make sure you use sushi-grade fish and follow the same marinating time.

Are poke nachos safe to eat at room temperature for a party?

Because the tuna is raw, keep Poke Nachos chilled until serving time and don’t let them sit at room temperature for more than 1-2 hours. If you’re prepping for a party, consider keeping the poke on an ice pack or serve in small batches.

What if I don’t have saku maguro or can’t find sushi-grade tuna?

If you can’t find fresh, sushi-grade ahi, opt for pre-cut poke cubes from a reputable fishmonger, or use a high-quality, previously frozen product specifically labeled for raw consumption. Never substitute with regular supermarket tuna.

Can I make the spicy mayo less spicy?

Yes! Feel free to reduce or omit the sriracha for a milder sauce, or swap in a little sweet chili sauce if you want a gentler, sweeter kick instead.

How far in advance can I prep poke nachos?

The poke can be marinated and held in the fridge up to 1 hour before serving for peak freshness. Fry the wonton chips and mix the spicy mayo up to a few hours in advance, but keep everything separate until ready to assemble so it stays crisp and vibrant.

Final Thoughts

If you’re craving something fun, flavorful, and sure to impress, give these Poke Nachos a try—you’re only an hour away from your new favorite platter. Trust me, once you put this dish on the table, everyone will ask for the recipe. Grab your friends, your appetite, and get ready for some seriously fantastic snacking!

Poke Nachos Recipe