Yard House Poke Nachos
Ingredients
- 2 cups tortilla chips plain, multigrain, or blue corn
- 1/2 lb sushi-grade tuna or salmon diced
- 1 avocado diced
- 1/4 cup pickled vegetables radish, carrot, cucumber
- 1/4 cup scallions thinly sliced
- 1/4 cup seaweed salad or nori strips
- 2 –3 tbsp spicy mayo or Sriracha mayo
- 1 –2 tbsp soy sauce or ponzu sauce
- 1 tsp sesame seeds toasted
- Optional: jalapeños mango, edamame
Instructions
- Dice fresh fish into small cubes.
- Chop avocado, scallions, and optional vegetables.
- Mix pickled vegetables in a small bowl.
- Prepare sauces: spicy mayo, Sriracha mayo, or ponzu/soy sauce.
- Spread tortilla chips evenly on a large serving plate.
- Ensure chips are not overlapping too much for even topping coverage.
- Evenly distribute diced fish over chips.
- Sprinkle avocado, pickled vegetables, scallions, and seaweed salad over fish.
- Drizzle sauces evenly on top.
- Garnish with sesame seeds and optional jalapeños or mango.
- Serve immediately to maintain chip crunchiness.
Notes
Use fresh, high-quality sushi-grade fish for best flavor.
Assemble nachos just before serving to avoid soggy chips.
Adjust spice level by varying amount of Sriracha or spicy mayo.
Toast sesame seeds lightly for enhanced flavor.
For vegetarian version, replace fish with tofu or chickpeas.
Extra crunch can be added with crispy wonton strips or fried onions.
Best served with cold beverages, light salads, or extra pickled vegetables.
Store poke separately in an airtight container if prepping ahead; do not assemble until ready to serve.