Salmon Wonton Tacos with Yuzu Mayo
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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.
Ponzu Salmon Wonton Tacos with Yuzu Mayo
Key Ingredients in This Recipe
- Furikake – 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.
- Wontons – In this recipe I make my own wonton wrappers in a circle shape. I like to make my own because they can be rolled out slightly larger than typical wonton or dumpling wrappers. This makes for the perfect size taco! You can fold the square wonton shells in half to fry them or use store bought dumpling shells.
- Yuzu kosho – Yuzu is a Japanese lemon-like citrus with unique fruit flavor. The condiment,”Yuzu kosho”, utilizes the citrus juice and ferments it along with green chilies and salt. It packs a punch so only a small bit is needed but it adds a great citrusy, spicy flavor. Yuzu kosho can be found at some gourmet grocery stores or at Asian markets.
How to Make Salmon Wonton Tacos with Yuzu Mayo
Step 1: Make the dough.
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. If the dough is too dry add water a teaspoon at a time.
Step 2: Knead the dough
Turn the dough out onto a clean workspace and knead the dough until it’s smooth and elastic. Return the dough to the bowl, cover with plastic wrap and let sit for another 30 minutes.
Step 3: Roll out dough.
Divide the dough into two balls then flatten both into disks. Cover with a damp towel. Starting with half of the dough, roll it out until it is as thin as possible, about as thick as a piece of paper.
Step 4: Make the wontons.
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.
Step 5: Heat oil.
Fill a large pot with enough oil to reach 1-inches up the side of the pan. Heat oil to 350°F (180ºC). When the oil is hot, Use tongs to fold the wonton wrapper over and form in the shape of a taco shell.
Step 6: Fry wontons.
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.
Step 7: Toss salmon in cornstarch.
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.
Step 8: Fry the salmon.
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.
Step 9: Break salmon into pieces.
Remove the salmon from the pan to a plate then peel off the skin and break the salmon filet into pieces.
Step 10: Make the yuzu mayo.
In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.
Step 11: Assemble and serve.
Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.
Tips and Tricks for This Recipe
- If you aren’t in the mood to put in the work for homemade wonton shells, then you can use the square or circle wonton wrappers and fry those instead.
- To make shaping the tacos easier I purchased a taco press (a great investment if you ask me). You can find it on Amazon here. Otherwise shape the wonton taco shells with tongs.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Salmon Wonton Tacos with Yuzu Mayo
Ingredients:
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, cut into 2 fillets
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons cornstarch, divided
- 3 tablespoons vegetable oil
For the Yuzu Mayo:
- ¼ cup Kewpie mayonnaise
- 1 tbsp Yuzu koshu
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
Instructions:
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. 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 it's smooth and elastic. 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. 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 heavy bottomed pot or cast iron pan with enough oil to reach 1-inch up the side of the pan. Heat oil to 350°F (180ºC). 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 the 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 the yuzu mayo:
- In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.
For assembly:
- Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.
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