Johnny Garlic's Ahi Won Tacos Recipe

Name: Johnny Garlic's Ahi Won Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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; 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

Servings: persons

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
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
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
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.
2
Set aside to cool.
3
In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce.
4
Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
5
To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
6
In a small bowl, gently stir all of the ingredients together.
7
Allow the flavors to marry for 20 minutes before serving.
8
Whisk all ingredients in a small bowl until well combined.
9
Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
10
Wasabi Cream:
11
Combine all of the ingredients in a mixer fitted with a paddle attachment.
12
Whip on high until the mixture forms hard peaks, about 5 minutes.
13
Refrigerate until ready to use.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 cup canola oil, 4 pot sticker wrappers, 2 ounces sashimi grade ahi tuna, diced, 2 ounces Mango Jicama Salsa, recipe follows, and more.

Yes, Johnny Garlic's Ahi Won Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Johnny Garlic's Ahi Won Tacos

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