Twelve Sinaloa flour tortilla, fajita size
One pound ahi poke
One minced jalapeno
Two tablespoons chopped red onion
One tablespoons chopped green onion
Two tablespoons fresh squeezed lime juice
One half teaspoon salt
Two poblano chiles, roasted, seeded, sliced thin
One bunch cilantro
Combine and mix ahi, jalapeno, red onion, green onion, salt. Place approximatley two tablespoons of ahi poke mixture on each tortilla along with a few stripes of roasted poblano chiles and cilantro. Roll tightly. Skewer each flauta with toothpick. Cover and refrigerate until needed.
In medium saute pan, heat the oil until hot. Slip the flautas, two or three at a time, into the hot oil and fry until golden brown and crisp, about two minutes. Drain on paper towels. Place the flautas on serving plates and garnish with the chipotle wasabi ailoli.
Chipotle wasabi Aioli:
One cup mayonnaise
Three tablespoons wasabi
One quarter teaspoons chili sesame oil
One tablespoon soy sauce
Four tablespoons chipotle chile in adobe sauce puree
Two tablespoons fresh squeezed lemon juice
One half teaspoon grated lime zest
Combine all ingredients and whisk together until a smooth consistency.