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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
One half tsp. salt (1/2 teaspoon)
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
One fourth tsp. chili sesame oil (1/4 teaspoon)
1 Tbsp. shoyu
4 Tbsp. chipotle chile in adobe sauce puree (smoked jalapeno chile)
2 Tbsp. lemon juice, fresh squeezed
One half tsp. grated lime zest (1/2 teaspoon)

Combine all ingredients and whisk together until a smooth consistency.
 

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