If you like the idea of tacos, but you're not in the mood for those typical Mexican flavours, keep reading!
Inspired by one of @Eatertainment 's textbook canapés, let us introduce you to the Salmon Poké Taco!
They take a little more time than most Taco Tuesdays, but we'er certain that the reaction you get from guests will make up for it.
Ingredients
24 wonton wrappers
Canola oil , for frying
1 lb sushi-grade salmon
2 tsp fresh ginger, peeled and grated
1 Tbsp toasted sesame oil
3 tsp rice vinegar
2 tbsp soy sauce
3 tsp sriracha
1 1/2 stalks green onion, finely chopped
2 tsp sesame seeds
Boston lettuce, 24 pieces cut to wonton size
Red caviar to top (optional)
How-To
Wonton Shells:
Pour canola oil to a depth of 3 to 4 inches into a deep, heavy saucepan and heat to 350°F.
Using a taco shell, take about an 8 inch piece of aluminium foils and push it gently into the taco shell until you've gotten a mold of the interior of the shell.
Use circular wonton skins, or just trim some square ones if those are easier to find. Now drape the wonton on the bottom of the taco shell to shape it into a little taco.
Hold it in place with a pair of tongs, and submurge in hot oil DO NOT LET GO. These shells will cook in a matter of seconds, so keep a good eye on them.
In about ten seconds, lift it out, and with a fork pull the wonton off the foil and back into the oil for another few seconds.
Remove with the tongs gently, and set aside on paper towel. Repeat until all shells are done. TIP: this is a step you can do the day before event or dinner, to save time day of!
Filling:
Remove the salmon skin and chop into small bite-sized pieces.
Place salmon + all filling ingredients (not caviar or lettuce) into a medium mixing bowl, and stir well untill everything is combined.
Assemble:
Begin by placing a leaf of lettuce in each of your taco shells as a base (creating a barrier so that salmon mixture doesn't make the shells soggy). Next, fill with your salmon mixture, and top with your red caviar.
Serve immediately!
