Salmon Wonton Tacos Recipe
Salmon, miso chili, avocado, pickled red onion, wonton shell
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Ingredients
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Salmon & Marinade
Wonton Shells & Frying
Toppings & Garnishes
Pickling Quick-Brine (for pickled red onion)
Method
Pickled Red Onion
- 1
Quick-pickle onions
Place thinly sliced red onion in a small bowl. Whisk together rice vinegar, warm water, sugar, and 1/4 tsp salt until sugar dissolves. Pour brine over onions, press to submerge, and let sit at least 15 minutes (can hold at room temp up to 2 hours or refrigerate). Drain before using.
Salmon & Marinade
- 2
- 3
Marinate salmon
Pat salmon dry and cut into 12 equal pieces (about 1.5 oz / piece) or into 12 bite-sized cubes/strips suitable for tacos. Toss salmon pieces gently in the miso-chili marinade to coat. Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated) to absorb flavor.
- 4
Cook salmon
Heat a nonstick skillet over medium-high heat and add 1 tsp neutral oil. When shimmering, add marinated salmon in a single layer without crowding (work in batches if necessary). Sear 1.5–2 minutes per side until caramelized and just cooked through (interior should be opaque and flake easily). Remove to a plate and keep warm. Spoon any leftover marinade into the pan and heat briefly to deglaze and glaze the salmon pieces (optional).
Wonton Shells & Frying
- 5
Form wonton taco shells
Heat about 1–1.5 inches of neutral oil in a medium skillet to 350°F (if using a thermometer) or until a small piece of wonton browns in ~30 seconds. Working with 2 wrappers at a time (optional), gently fold each wonton wrapper over the handle of a wooden spoon, or drape over the inside of a small metal rolling pin or taco-shaped rack to form a taco shell shape. Hold in place with tongs for 10–15 seconds until set, or you can fry flat and then shape over the utensil immediately after frying.
- 6
Fry shells
Carefully lower formed wonton shells into the hot oil (or if frying flat, fry until edges are golden and bubbly, ~30–45 seconds per side). If you shaped before frying, fry until golden and crisp, about 30–45 seconds, turning once for even color. Transfer to paper towels and immediately season with a pinch of fine sea salt. Repeat with remaining wrappers. Keep shells warm and crisp in a low oven (200°F) if making ahead.
Toppings & Assembly
- 7
Make spicy mayo
In a small bowl combine mayonnaise and Sriracha (or a teaspoon of gochujang) and stir until smooth. Taste and adjust heat or salt as desired.
- 8
Prepare avocado & cabbage
Slice or dice the avocado. Toss shredded cabbage with a squeeze of lime and a pinch of salt to brighten.
- 9
Assemble tacos
Place a crisp wonton shell on a plate. Add a small handful (~1–2 tbsp) of shredded cabbage as the base, then 1 piece (or a couple small pieces) of cooked miso-chili salmon. Drizzle with spicy mayo, add 1–2 teaspoons pickled red onion, a few cilantro leaves, diced avocado, and a sprinkle of toasted sesame seeds. Finish with a squeeze of lime. Repeat to make 12 tacos.
- 10
Serve
Serve immediately while wonton shells are warm and crisp. Offer extra spicy mayo, lime wedges, and pickled onion on the side.