Spicy Ahi Tuna Wonton Tacos
Spicy Ahi Tuna Wonton Tacos. Citrusy marinated tuna and avocado in a crunchy wonton shell and drizzled with loads of spicy sriracha Mayo. A taco night done with a little Asian style with the wonton shells and the orange soy sauce and toasted sesame marinate. The perfect Asian flare taco night !!
A few weeks ago I went to an Izayaka style sushi restaurant in Philly with some friends, and I have not stopped craving spicy tuna ever since. It’s called Double Knot and let’s just say I'm a bit obsessed. They have a 10 course tasting that’s menu loaded. It’s an Izakaya style restaurant with an amazing sushi bar and Japanese inspired dishes and cocktails.
Anyway, ever since then I have been craving some sushi. So, tonight we decided to make a sushi inspired taco. At Double Knot, one of our courses was a Rock Shrimp Taco. Tonight we decided to take the taco and the sushi and make it into one.
This taco is a little spicy, a little citrusy, and a little tangy. The orange and lemon juice give it the citrus flavor in the soy sauce marinate. The spicy mayo for topping adds the perfect spice. Top with some scallions and extra sesame seeds and you are ready to go with your spicy tuna roll inspired taco.
I am super excited to go back to Double Knot one of these weekends soon. The chef also has a restaurant at the shore which I can’t wait to go to this summer. It’s called Izayaka, and while the menu isn’t exactly the same, it’s very similar and so SO delicious.
Anyone in the Philly area have any other suggestions for good restaurants that inspired recipes at home?! Please share !!
Ingredients
For the Tacos
1 pound sushi grade tuna; diced
1/2 cup soy sauce
1 orange juiced
1 lemon juiced
1 tablespoon mirin
2 teaspoons sesame oil
8 wonton wrappers
1 avocado; diced
tuxedo sesame seeds
1 cup canola oil for frying
scallions for topping
For the Sriracha Mayo
1/3 cup mayonnaise
2 tablespoons sriracha sauce
1 lemon; juiced
2 teaspoons sesame oil
sesame seeds
sliced scallions
Directions
Mix the tuna, soy sauce, orange juice, lemon juice, mirin, sesame oil, avocado, and sesame seeds in a medium bowl. Refrigerate for 1 hour.
Cut the wonton wrappers into circles. Heat the canola oil in a medium skillet until very hot. Fry one wrapper at a time until golden on one side. Flip over and fry for an additional 10 seconds. Remove with tongs. Fold the wrappers in half and drain on paper towels. Repeat with remaining wonton wrappers.
Make the Sriracha Mayo. Combine all ingredients in a small bowl.
Assemble the tacos. Spoon the tuna mixture into the wonton shells. Top with Sriracha Mayo and scallions.
