Description
Crispy wonton wrappers are baked or fried until golden, then filled with a fresh and flavorful salmon poke mixture. A fun and easy appetizer or light meal.
Ingredients
Scale
- For the Salmon Poke:
- 1 lb sushi-grade salmon, diced into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1/2 teaspoon grated fresh ginger
- 1 avocado, diced
- 1/4 cup diced cucumber
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- For the Wonton Tacos:
- 24 wonton wrappers
- Cooking spray or oil for brushing
- Salt to taste
- Optional garnish: additional green onion, sesame seeds, spicy mayo
Instructions
- Make the salmon poke: In a medium bowl, combine diced salmon, soy sauce, sesame oil, rice vinegar, sriracha (if using), and grated ginger. Gently toss to coat. Cover and refrigerate for at least 15 minutes.
- Prepare the wonton shells: Preheat oven to 375°F (190°C). Lightly spray a mini muffin tin with cooking spray.
- Gently press one wonton wrapper into each muffin cup, forming a taco shell shape. Lightly spray or brush with oil and sprinkle with a pinch of salt.
- Bake for 6-8 minutes, until golden and crispy. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Assemble the tacos: Just before serving, gently fold diced avocado, cucumber, green onions, and sesame seeds into the salmon poke mixture.
- Spoon the salmon poke filling into each crispy wonton shell. Garnish with additional green onion, sesame seeds, and a drizzle of spicy mayo if desired. Serve immediately.
Notes
For a gluten-free version, use gluten-free wonton wrappers. For a non-seafood alternative, substitute cooked shrimp or tofu for the salmon. The wonton shells can be made ahead and stored in an airtight container for up to 2 days; fill just before serving to keep them crispy.
Nutrition
- Calories: 120 kcal per taco
- Sugar: 1 g
- Fat: 6 g
- Carbohydrates: 8 g
- Protein: 8 g