Hawaiian Select

Passionate about seafood, committed to excellence.

Norpac is passionate about quality assurance. We are dedicated to providing our clients with reliable products that have undergone rigorous quality control within the industry's strictest sanitation regime. We provide an end to end logistics chain, which in combination with our traceability platform, provides high value and quality seafood products to the industry. Our approach to quality assurance and environmental responsibility ensures our clients receive safe, consistent, environmentally responsible seafood products.

Recipe Ahi Poke Tacos

Yields : 6-6 servings

1 pack ( 1 lb. ) frozen Ahi shoyu poke kit
1 oz. yellow onion, diced small
0.5 oz. green onion, diced small
24 wonton wrappers
1 small pack red tobiko ( Japanese flying fish roe for garnish )
1 pack fresh radish sprout
Vegetable oil, for frying
6 oz. sherdded cabbages

Directions :

Defrost of kit components :
Place kit in refrigeration ( overnight to defrost completely )
Remove cubes and sauce packet from kit
Place cubes into clean colinder, let sit a few minutes to drain
Open sauce packet
Combine 1/2 onions and sauce packet to a mixing bowl and thoroughly mix
Add tuna cubes,gently mix until is well distributed on cubes

Heat 2 to 3 inches of vegetables oil in a large saucepan or medium skillet

until a deep-fry thermometer inserted in the oil registers 350 degrees F.

In a batch 4 or 5 at a time, fry the wonton skin to form a taco shell for 2 minutes

flipping carefully midway through to make sure they brown evenly.

Drain the finished wonton tacos on a paper towel.

To assemble :

Lay the taco shells on the taco stands

Fill each taco shell with about 1 oz. sherded cabbages

Add generously the mixed poke cubes over the tacos

Garnished with radish sprouts, red tobiko and remaining diced onions.

Hawaiian Select

Recipe Ahi Poke Tacos

Yields : 6-6 servings

Ingredients :

Directions :

To assemble :

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