Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Wonton Tacos with Salmon Poke Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 6 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 tacos
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion (Hawaiian and Asian-inspired)

Description

These Crispy Wonton Tacos with Salmon Poke Filling are a delightful fusion appetizer combining the fresh, vibrant flavors of Hawaiian poke with the satisfying crunch of golden-fried wonton shells. Perfect as a party appetizer or light meal, these tacos offer a delightful blend of textures and tastes with a refreshing soy-sesame marinade and creamy avocado topping.

Ingredients

For the Salmon Poke Filling

  • 8 ounces sushi-grade salmon, diced into small cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or sugar
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon toasted sesame seeds
  • 1 small chili or 1/4 teaspoon chili flakes (optional)

For the Wonton Shells

  • 12 wonton wrappers
  • Vegetable oil, for frying (about 2 cups)

For the Toppings and Garnish

  • 1 ripe avocado, sliced
  • Fresh cilantro leaves, for garnish
  • 1 tablespoon mayonnaise or Japanese mayo (optional)
  • 1 teaspoon sriracha or hot sauce (optional)

Instructions

  1. Prepare the Salmon Poke Filling: In a medium bowl, combine the diced salmon with soy sauce, sesame oil, rice vinegar, honey, grated ginger, green onions, toasted sesame seeds, and chili if using. Gently mix until all ingredients are well incorporated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  2. Shape and Fry the Wonton Shells: Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). To make the wonton shells taco-shaped, fold each wonton wrapper over the back of a metal spoon or use a taco mold and gently press to shape. Carefully submerge the shaped wontons in the hot oil and fry until they turn golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
  3. Assemble the Tacos: Place a spoonful of the salmon poke filling into each crispy wonton shell. Top with avocado slices. If desired, drizzle with mayonnaise and sriracha for added creaminess and spice.
  4. Garnish and Serve: Garnish tacos with fresh cilantro leaves and a sprinkle of additional toasted sesame seeds. Serve immediately to enjoy the crispy texture and fresh flavors.

Notes

  • Use sushi-grade salmon to ensure freshness and safety since this dish is served raw.
  • Wonton shells can be shaped and fried ahead of time but assemble just before serving to maintain crispness.
  • For a lighter option, bake wonton shells at 375°F (190°C) for about 5-7 minutes until golden and crisp instead of frying.
  • Substitute salmon with tuna or tofu for variation.
  • Adjust spiciness by adding or omitting chili flakes or sriracha according to your preference.

Find it online: https://cookedbylina.com/crispy-wonton-tacos-with-salmon-poke-filling-recipe/