Crispy Pescatarian Poke Tacos Recipe

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

• Bunch Spring Onion (Bunch)
• - Vietnamese Summer Roll Rice Paper
• - Longley Farm Freshly Soured Cream
• 60G Toasted White Sesame Seeds, 60G
• - Ds Cjo Soy Sauce For Soup 840ml
• 500 Ml Sesame Oil 10 Litres
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 277 Ml Thiccc Sauce Smoky Sichuan Chilli Crunch, 277Ml
• - Ktc Vegetable Oil
• - Sunita Lemon Juice Organic
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 50G Pepper Black Ground BWFO

Instructions

1. 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. 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 sheets to create a 1-inch wide flat bottom. Carefully hold the top corners of a sheet 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 sheets.
3. 3. In another medium bowl, gently mix 3 tablespoons sour cream, 2 teaspoons lemon juice, a pinch of kosher salt, and 1/4 teaspoon black pepper. Set aside.
4. 4. Dice 1 green onion into small pieces and set aside.
5. 5. To assemble, place 2 spoonfuls of the sour cream mixture at the bottom of each fried rice paper taco shell. Add a layer of diced green onion. Garnish with additional sesame seeds if desired.
6. 6. Drizzle with smoky Sichuan chili crunch sauce and serve immediately.