crispy ponzu salmon wonton tacos

Ponzu Salmon Wonton Tacos

These homemade wonton taco shells aren’t as hard to make as you would think. The light and crispy shells are the perfect vehicle for tender salmon, cabbage and avocado. You can fold the wonton shells in half to fry them but to make it easier I purchased a taco press (a great investment if you ask me). You can find it on Amazon here. If you aren’t in the mood to put in the work for homemade wonton shells, then you can use the square shells and fry those instead. The ponzu, traditionally used as a dipping sauce, is used here to add the light flavor to flakey salmon. 



For the wonton wrappers:

2 cups all-purpose flour

½ teaspoon kosher salt

1 large egg

½ cup water, plus additional if needed

Cornstarch, as needed

Vegetable oil, as needed, for frying


For the crispy salmon:

1 pound salmon filet, skin on

Kosher salt

Freshly ground black pepper

3 tablespoons cornstarch, divided

3 tablespoons olive oil

2 tablespoons lime ponzu


For assembly:

1 cup shredded green cabbage

1 cup diced cucumber

1 medium avocado, pitted, peeled and diced

1 medium jalapeño pepper, thinly sliced

1 teaspoon furikake* 

½ teaspoon sesame seeds

Sriracha, for serving



For the wonton wrappers:

In a large mixing bowl add the flour and salt. In a small mixing bowl whisk together the water and eggs until combined. Make a well in the flour then slowly add the egg mixture, stirring with a wooden spoon until completely combined. Once all of the flour has been incorporated and the dough forms a ball, cover the bowl with plastic wrap and let sit for 10 minutes. If the dough is too dry add water a teaspoon at a time.

Turn the dough out onto a clean workspace and knead the dough until its smooth and elastic, about 10 minutes. Return the dough to the bowl, cover with plastic wrap and let sit for another 30 minutes.

Divide the dough into two balls then flatten both into disks. Cover with a damp towel and let sit for 10 minutes. Starting with half of the dough, roll it out until it is as thin as possible, about as thick as a piece of paper. Dust with cornstarch and cut 4-inch circles from the dough. Stack the wrappers under a damp cloth, dusting with additional cornstarch in between each layer. Repeat with the remaining dough.

Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°. When the oil is hot, Use tongs to fold the wonton wrapper over and form in the shape of a taco shell. Fry the wonton wrapper until golden brown and crispy, about 1 minute. Remove to a paper towel lined plate to drain and repeat with the remaining dough.


For the crispy salmon:

Pat the salmon dry with a paper towel. Season with salt and pepper then sprinkle 2 tablespoons of the cornstarch over the pieces and pat so that it covers all parts of the salmon. Heat a large sauté pan over medium-high heat, add olive oil and heat through.

Once the oil is hot, shake off excess cornstarch from salmon then add the salmon skin side down in the pan. Sear the salmon on each side until cooked through. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium.

Remove the salmon from the pan to a plate then peel off the skin and break the salmon filet into pieces. Pour the ponzu over the top of the salmon.


For assembly:

Fill the fried wonton tacos with cabbage, cucumber, jalapeño, ponzu salmon and avocado then top with furikake and sesame seeds. Serve with Sriracha on the side.


Makes about 15 wontons.


*Note: Furikake is a dry Japanese seasoning that is typically made of nori (seaweed) flakes, ground shiso leaf, dried fish flakes, sesame seeds and dried soy sauce. Furikake can be found in the Asian section of some grocery stores or at Asian markets.




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