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Yard House Poke Nachos Recipe
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Yard House Poke Nachos Recipe

Crispy wontons, cool ahi, and bold sauces collide in one of the most addictive bar food mashups you will ever put on a table.
Prep Time25 minutes
Active Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American, Asian, Brew Pub/Bar Food, Japanese, Mexican
Keyword: Avocado, Nachos, Salmon
Yield: 4

Ingredients

Wonton Chips

  • 16 Wonton Wrappers halved diagonally
  • Vegetable Oil for frying
  • Kosher Salt

Poke Protein

  • 12 ounces Sushi-Grade Ahi Tuna or Salmon diced
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sriracha
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Sugar

Toppings

  • 1 cup Shredded Napa Cabbage or Iceberg Lettuce
  • 1 Avocado diced
  • 1/4 cup Pickled Ginger thinly sliced
  • 2 tablespoons Green Onions sliced
  • 1 tablespoon Sesame Seeds

Wasabi Aioli

  • 1/2 cup Mayonnaise
  • 1 teaspoon prepared Wasabi
  • 1 teaspoon freshly squeezed Lemon Juice

Instructions

  • Heat oil to 350°F.
  • When oil is hot and shimmering, fry wonton wrappers until golden and crisp, about 30 seconds per side. Drain and lightly salt.
  • Whisk soy sauce, sesame oil, sriracha, rice vinegar, and sugar until dissolved.
  • Toss diced fish gently with sauce just before assembling.
  • Whisk mayonnaise, wasabi, and lemon juice until smooth.
  • Arrange wonton chips on a platter.
  • Scatter shredded cabbage over chips.
  • Spoon poke evenly over chips.
  • Top with avocado, pickled ginger, green onions, and sesame seeds.
  • Drizzle wasabi aioli lightly over the platter.
  • Taste. Add extra sriracha tableside if you want the spicier Yard House balance.
  • Serve immediately.