Johnny Garlic's Ahi Won Tacos

Total Time:
15 min
Prep:
15 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1 cup canola oil
  • 4 pot sticker wrappers
  • 2 ounces sashimi grade ahi tuna, diced
  • 2 ounces Mango Jicama Salsa, recipe follows
  • 1 -ounce Sweet Soy Sauce, recipe follows
  • 2 ounces Wasabi Cream, recipe follows
  • 3 ounces pea shoots
  • 1 -ounce eel sauce
  • Mango Jicama Salsa:
  • 1 cup mango, peeled and cut into 1/4-inch cubes
  • 1/4 cup jicama, peeled and small diced
  • 1/4 cup (1/4-inch) diced red onion
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon seeded and finely diced jalapeno
  • 1/4 teaspoon fine sea salt
  • Sweet Soy Sauce:
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon wasabi powder
  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • 2 tablespoons wasabi powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt
Directions
Watch how to make this recipe.
  • In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.

  • In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.

  • To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

Mango Jicama Salsa:
  • In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.

Sweet Soy Sauce:
  • Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.

  • Wasabi Cream:

  • Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.


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