Ahi Flautas with Chipotle Wasabi Aioli
12 Sinaloa flour tortillas, fajita size
1 lb. ahi poke
1 jalapeno, minced
2 Tbsp red onion, chopped
1 Tbsp green onions, chopped
2 Tbsp lime juice, fresh squeezed
½ tsp salt
2 poblano chiles, roasted, seeded, sliced thin
1 bunch cilantro, chopped
Combine and mix ahi, jalapeno, red onion, green onions and salt in a bowl. Place approximately 2 tablespoons of ahi poke mixture on each tortilla along with a few strips of roasted polbano chiles and cilantro. Roll up tightly like a cigarette. Skewer each flautas with a toothpick. Cover and refrigerate until needed.
In a medium sauté pan, heat the oil until hot. Fry 2-3 flautas in the hot oil until golden brown and crisp, about 2 minutes. Drain on a paper towel. Place the fried flautas on serving plates and garnish with the chipotle wasabi aioli sauce.
Chipotle Wasabi Aioli:
1 cup mayonnaise
3 Tbsp. wasabi
¼ tsp chili sesame oil
1 Tbsp shoyu
4 Tbsp chipotle chile in adobe sauce puree (smoked jalapeno chile)
2 Tbsp lemon juice, fresh squeezed
½ tsp grated lime zest
Combine all ingredients and whisk together until a smooth consistency.
