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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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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

Wasabi Cream:

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


  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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