Crispy Pescatarian Poke Tacos Recipe

Name: Crispy Pescatarian Poke Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 150 g Spring Onion (Kandychi Path); 120 g Avocado - Tanzania; 400 G Rice Paper Sheets; 1 pc Avocado Indian Premium Semi Ripe; 100 g On1Y White Sesame Seeds; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet; 20 Ltr Rice Vinegar Mizkan Suehiro Su; 793 G Sriracha Hot Chilli Sauce; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Catch Sprinklers - Iodized Table Salt; 100 g Catch Sprinklers - Black Pepper Powder

Fusion cuisine

About this recipe

These crispy wonton tacos are filled with a flavorful combination of spicy salmon poke, creamy crab salad, and fresh avocado, making them a perfect pescatarian dinner option. Garnished with sesame seeds and a drizzle of spicy mayo, they deliver a delightful crunch and a burst of umami in every bite.

Ingredients

150 g Spring Onion (Kandychi Path)
120 g Avocado - Tanzania
400 G Rice Paper Sheets
1 pc Avocado Indian Premium Semi Ripe
100 g On1Y White Sesame Seeds
900 G Kikkoman Naturally Brewed Dark Soy Sauce
175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
20 Ltr Rice Vinegar Mizkan Suehiro Su
793 G Sriracha Hot Chilli Sauce
850 g Oleev Smart Vitafit Edibale Vegetable Oil
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Catch Sprinklers - Iodized Table Salt
100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. In a medium bowl, whisk together 1 green onion (thinly sliced), 1 teaspoon sesame seeds, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, and 1 teaspoon chili sauce. Cover and refrigerate until ready to use.
2. Heat 1/2 cup vegetable oil in a small skillet over medium-low heat until it reaches 350°F. Slightly fold each of the 8 rice paper to create a 1-inch wide flat bottom. Carefully hold the top corners of a rice paper and fry the bottom for 5 seconds. Lay it flat to fry the sides, using chopsticks or tongs to keep the taco shape open. Fry until golden brown and crispy. Drain on a paper towel and repeat with remaining rice paper.
3. In another medium bowl, gently mix 2 tablespoons avocado, 2 teaspoons lemon juice, a pinch of iodized table salt, and 1/4 teaspoon black pepper. Set aside.
4. Dice 1 avocado into small cubes and set aside.
5. To assemble, place 2 tablespoons of the avocado mixture at the bottom of each fried rice paper taco shell. Add a layer of diced avocado, then top with the spicy mixture. Garnish with additional sesame seeds if desired.
6. Drizzle with spicy sauce (prepared by mixing 2 tablespoons of sesame oil and 1 teaspoon chili sauce) and serve immediately.