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Salmon Wonton Tacos with Yuzu Mayo

Crispy pan-seared salmon is packed inside fried wonton taco shells with avocado, cucumber, cabbage and yuzu mayo with furikake,
Course Appetizer, taco
Cuisine Asian
Keyword catfish, fried, ponzu, salmon, seafood, taco, wonton
Prep Time 1 hour
Cook Time 15 minutes
Servings 15 wonton tacos
Calories 188kcal

Ingredients

For the wonton wrappers:

  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup water, plus additional if needed
  • Cornstarch, as needed
  • Vegetable oil, as needed, for frying

For the crispy salmon:

  • 1 pound salmon filet, cut into 2 fillets
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 3 tablespoons cornstarch, divided
  • 3 tablespoons vegetable oil

For the Yuzu Mayo:

  • ¼ cup Kewpie mayonnaise
  • 1 tbsp Yuzu koshu

For assembly:

  • 1 cup shredded green cabbage
  • 1 cup diced cucumber
  • 1 medium avocado, pitted, peeled and diced
  • 1 medium jalapeño pepper, thinly sliced
  • 1 teaspoon furikake
  • ½ teaspoon sesame seeds
  • Sriracha, for serving

Instructions

For the wonton wrappers:

  • 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 heavy bottomed pot or cast iron pan with enough oil to reach 1-inch 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.

For the crispy salmon:

  • 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 the 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. Pour the ponzu over the top of the salmon.

For the yuzu mayo:

  • In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.

For assembly:

  • Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.

Video

Nutrition

Calories: 188kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 261mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg