These homemade wonton taco shells aren’t as hard to make as you would think. The light and crispy shells are the perfect vehicle for tender salmon, cabbage and avocado.
In a large mixing bowl add the flour and salt. In a small mixing bowl whisk together the water and eggs until combined. Make a well in the flour then slowly add the egg mixture, stirring with a wooden spoon until completely combined. If the dough is too dry add water a teaspoon at a time.
Turn the dough out onto a clean workspace and knead the dough until it’s smooth and elastic. Return the dough to the bowl, cover with plastic wrap and let sit for another 30 minutes.
Divide the dough into two balls then flatten both into disks. Cover with a damp towel. Starting with half of the dough, roll it out until it is as thin as possible, about as thick as a piece of paper.
Dust with cornstarch and cut 4-inch circles from the dough. Stack the wrappers under a damp cloth, dusting with additional cornstarch in between each layer. Repeat with the remaining dough.
Fill a large pot with enough oil to reach 1-inches up the side of the pan. Heat oil to 350°F (180ºC). When the oil is hot, Use tongs to fold the wonton wrapper over and form in the shape of a taco shell.
Fry the wonton wrapper until golden brown and crispy, about 1 minute. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
Pat the salmon dry with a paper towel. Season with salt and pepper then sprinkle 2 tablespoons of the cornstarch over the pieces and pat so that it covers all parts of the salmon. Heat a large sauté pan over medium-high heat, add olive oil and heat through.
Once the oil is hot, shake off excess cornstarch from salmon then add the salmon skin side down in the pan. Sear the salmon on each side until cooked through. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium.
Remove the salmon from the pan to a plate then peel off the skin and break the salmon filet into pieces.
In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.
Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.
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