Ahi Flautas with Chipotle Wasabi Aioli - Hawaii News Now - KGMB and KHNL

Ahi Flautas with Chipotle Wasabi Aioli

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.

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