Description
Delight in these Spicy Tuna Tartare Wonton Tacos, a vibrant and crispy appetizer featuring sushi-grade tuna marinated in a creamy, spicy sauce, nestled in golden, crunchy wonton taco shells. Perfect for entertaining or a flavorful snack, these tacos combine fresh, bold flavors with crisp textures for a truly indulgent bite.
Ingredients
Scale
Spicy Tuna Tartare
- 8 oz sushi-grade tuna, diced into small cubes
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp sesame oil
- 1 tsp soy sauce or ponzu
- 1 tsp fresh lime juice
- 1 tbsp finely diced red onion or shallot
- 1 tbsp chopped green onions or chives
- 1 tsp toasted sesame seeds
Wonton Taco Shells
- 10 wonton wrappers
- Oil for frying wonton wrappers
Garnishes
- Avocado slices for garnish
- Optional: thinly sliced jalapeño or pickled ginger for topping
Instructions
- Prepare the Spicy Tuna Tartare: In a mixing bowl, whisk together mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and fresh lime juice until smooth. Gently fold in the diced sushi-grade tuna, finely diced red onion or shallot, chopped green onions or chives, and toasted sesame seeds until the tuna is evenly coated. Cover the mixture and refrigerate to let the flavors meld while you prepare the taco shells.
- Fry the Wonton Taco Shells: Heat oil in a skillet over medium heat to about 350°F (175°C). Fry each wonton wrapper one at a time, carefully folding with tongs to form a taco shape. Fry until the shells turn golden brown and crispy, which usually takes about 1-2 minutes per side. Remove and drain on paper towels to remove excess oil.
- Assemble the Tacos: Spoon a generous amount of the spicy tuna tartare into each crispy wonton taco shell. Top with fresh avocado slices and, if desired, garnish with thinly sliced jalapeño or pickled ginger for an extra kick. Serve immediately to enjoy the contrast of creamy, spicy filling and crispy shell.
Notes
- Use sushi-grade tuna to ensure freshness and safety as the tuna is served raw.
- You can adjust the amount of sriracha to control the spice level according to your preference.
- For a gluten-free option, substitute soy sauce with gluten-free tamari or ponzu.
- Serve immediately after assembling to keep wonton shells crispy.
- Leftover tuna tartare can be refrigerated for up to 24 hours but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion, Japanese-American
Keywords: Spicy tuna tartare, wonton tacos, appetizer, sushi-grade tuna, crispy wonton shells, spicy mayo, seafood snack
