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Recipe courtesy of Guy Fieri

Johnny Garlic's Ahi Won Tacos

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 serving
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Ingredients

Mango Jicama Salsa:

Sweet Soy Sauce:

Wasabi Cream:

Directions

  1. 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.
  2. 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.
  3. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

Mango Jicama Salsa:

  1. In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.

Sweet Soy Sauce:

  1. 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:

  1. 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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