Ahi poke is topped with shoyu, sesame oil, and furikaki, then served on a blue corn tortilla made fresh daily by the kitchen. This preparation blends Japanese and Mexican influences, creating a taco that feels both contemporary and grounded in tradition. The raw fish carries umami depth from the shoyu and sesame, while the furikaki adds textural crunch and nori flavor. Food reviewers single out this taco as a signature item that showcases the truck's creativity and technical skill.