Kim Chee Poke in a Rice Paper Taco with Avocado Sau

Name: Kim Chee Poke in a Rice Paper Taco with Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hawaiian salt; 8 cups water; 2 pounds napa (Chinese) cabbage; 4 1/2 teaspoons thai chili paste; 4 1/2 teaspoons garlic minced; 113 cups oyster sauce; 1 cup carrots finely julienned; 2 teaspoons raw sugar; ⅓ cup scallions, spring or green onions roughly cut; 1/4 cup chives cut; 2 tablespoons shrimp sauce; 2 teaspoons ginger grated; 2 cups kim chee; 12 ounces tuna, canned; 1 medium onions diced; ⅓ cup soy sauce, tamari; 1 tablespoon sesame oil; 2 each avocados ripe; 3/4 cup chicken broth; 1/2 cup sour cream; 2 tablespoons lemon juice; 1 tablespoon cilantro chopped

Servings: persons

1/4 cup hawaiian salt
8 cups water
2 pounds napa (Chinese) cabbage
4 1/2 teaspoons thai chili paste
4 1/2 teaspoons garlic minced
113 cups oyster sauce
1 cup carrots finely julienned
2 teaspoons raw sugar
⅓ cup scallions, spring or green onions roughly cut
1/4 cup chives cut
2 tablespoons shrimp sauce
2 teaspoons ginger grated
2 cups kim chee
12 ounces tuna, canned
1 medium onions diced
⅓ cup soy sauce, tamari
1 tablespoon sesame oil
2 each avocados ripe
3/4 cup chicken broth
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon cilantro chopped

1
Make the kim chee by adding the salt to water.
2
Add the won bok and soak for 2 hours.
3
Drain the mixture and add the remaining kim chee ingredients.
4
Let stand for 2 hrs.
5
To make the poke: Chop 2 cups of kim chee into fine pieces Make the 'taco' shells.
6
Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.
7
Toss in a rice paper sheet.
8
Use a large metal whisk push the sheet down in the oil.
9
The rice paper will form itself into a taco shell around the whisk.
10
Fry 45 to 60 secs.
11
; the rice paper should be translucent and bubbled.
12
Remove and drain.
13
Proceed with the rest of the rice paper.
14
Make the avocado sauce by combining all the ingredients.
15
Fill the shells with the kim chee mixture and serve with avocado sauce.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1/4 cup hawaiian salt, 8 cups water, 2 pounds napa (Chinese) cabbage, 4 1/2 teaspoons thai chili paste, and more.

Yes, Kim Chee Poke in a Rice Paper Taco with Avocado Sauce 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.

That's it — enjoy your meal!

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions