In a bowl, combine pineapple, red onion, jalapeno, salt, Cholula Green Pepper Hot Sauce, and cilantro. Mix until ingredients are evenly distributed. Hold refrigerated for service.
Sesame Slaw
In a bowl, combine the seasoned rice vinegar, sugar, sesame oil, and Cholula Chile Lime Hot Sauce. Whisk until well mixed.
Add shredded cabbage and toss until well coated. Hold refrigerated for service.
Ahi Poke
In a small bowl, combine Ahi Tuna, scallions, soy sauce, Cholula Chile Lime Hot Sauce, sesame oil, and Japanese Seven Spice. Toss until tuna is evenly coated with ingredients.
Refrigerate and allow to marinate a minimum of 1 hour prior to use. Hold refrigerated for service.
Service
Set grill to medium-high. For each serving, warm 3 tortillas on grill.
Fill each tortilla with 1 ounce Ahi Poke, 2 tablespoons Sesame Slaw and 1 tablespoon Pineapple Salsa. Plate as desired. Serve chilled.
Chef's Tip!
This dish can be topped with many different garnishes. Toasted sesame seeds, radish, scallions and micro greens just to name a few.
