Crispy Wonton Tacos Recipe

Form taco shells

Fold each wonton wrapper into a taco shape over the tines of an inverted metal cooling rack or over the handle of wooden spoons placed across a baking sheet. Press edges gently so they hold a taco shape. Alternatively, drape wrappers into the crevices of an inverted muffin tin to form shells. Work quickly to prevent wrappers from drying.

Heat oil

Pour vegetable oil into a heavy skillet or shallow pot to a depth of about 1/2 inch (enough to partially submerge shells). Heat over medium-high until oil registers 350°F (175°C) or a small piece of wrapper sizzles immediately.

Fry shells

Carefully place 3–4 formed wonton shells in the hot oil, fry 30–45 seconds per side until blistered and golden brown. Use tongs to flip and hold shape if needed. Remove to a paper-towel-lined rack to drain and keep warm. Repeat with remaining wrappers. Let shells cool slightly — they will crisp as they cool.

Saute filling

While shells are frying, heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add ground pork, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. Add minced garlic, grated ginger, and sliced green onions (reserve some green onion for garnish) and cook 1–2 minutes until fragrant.

Season filling

Stir in soy sauce, hoisin, sesame oil, rice wine vinegar, sugar, Sriracha, salt, and pepper. Continue to cook 1–2 minutes so flavors meld and liquid reduces slightly. Taste and adjust seasoning. Remove from heat and let cool 2–3 minutes so filling sets and won’t sog the shells.

Make slaw dressing

In a bowl, whisk together mayonnaise, lime juice, rice vinegar, honey, toasted sesame seeds, and a pinch of salt and pepper until smooth.

Toss slaw

Combine shredded green cabbage, red cabbage, and carrot in a mixing bowl. Add chopped cilantro and pickled jalapeños if using. Pour dressing over the vegetables and toss until evenly coated. Taste and adjust lime or salt. Keep chilled until assembly.

Reheat shells briefly in a 350°F (175°C) oven for 3–4 minutes if needed to ensure crispness.

Spoon 1.5–2 tablespoons of the pork filling into the bottom of each crispy wonton shell. Top with a generous tablespoon or two of slaw (adjust to preference).

Add optional garnishes: a small dollop (~1 teaspoon) of sour cream or crema, a drizzle of extra Sriracha or sweet chili sauce, additional sliced green onion, and cilantro leaves. Serve immediately with lime wedges for squeezing over tacos.

To keep tacos crisp when serving to a group, place fried shells in a single layer on a wire rack and assemble just before serving. Leftover filling can be refrigerated up to 3 days; shells lose crispness and are best eaten same day.