Fiery Salmon & Crab Poke Tacos
Elevate your Taco Tuesday experience with these Fiery Salmon & Crab Poke Tacos! Combining the ocean's freshness with the vibrant flavors of Japanese cuisine, this dish features succulent sashimi-grade salmon tossed in a spicy marinade, paired with delicate lump crabmeat. Encased in crispy wonton tacos and finished with creamy avocado and a zesty spicy mayo, these tacos are sure to be the highlight of any gathering. Enjoy the perfect blend of textures and flavors that will have everyone asking for seconds!
8
Servings
N/A
Calories
18
Ingredients
Ingredients
salmon
8 ounces (cut into 1/2-inch cubes (sashimi grade))
green onion
1 tablespoon (chopped)
toasted sesame seeds
1 teaspoon
light soy sauce
2 tablespoons
toasted sesame oil
1 teaspoon
rice vinegar
2 teaspoons
chili sauce
1 teaspoon ((such as Sriracha))
wonton wrappers
8
vegetable oil
1/2 cup (for shallow frying)
lump crabmeat
8 ounces
Japanese mayonnaise
3 tablespoons
fresh lemon juice
2 teaspoons
kosher salt
1 pinch
black pepper
1/4 teaspoon
green onions
2 tablespoons (chopped)
avocado
1 large (finely diced)
Japanese mayonnaise
1/4 cup
chili sauce
2 teaspoons ((such as Sriracha))
Instructions
1
To prepare the Spicy Salmon Poke: In a medium bowl, whisk together the chopped green onion, finely chopped onion, sesame seeds, soy sauce, toasted sesame oil, rice vinegar, and chili sauce. Gently fold in the diced salmon, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
2
To prepare the Wonton Tacos: In a small skillet, heat 1/2 cup of vegetable oil over medium-low heat until it reaches 350°F. Carefully fold each wonton wrapper to create a 1-inch wide flat bottom. Holding the top corners together, submerge the bottom of the wonton in the hot oil for about 5 seconds. Release it to fry the sides, using chopsticks or tongs to maintain the taco shape. Fry until all sides are golden brown and crispy. Drain on paper towels and repeat with remaining wrappers.
3
For the Crab Mixture: In a medium bowl, gently combine the lump crabmeat, Japanese mayonnaise, fresh lemon juice, kosher salt, black pepper, and chopped green onions until evenly mixed.
4
To prepare the Spicy Mayo: In a small bowl, combine the Japanese mayonnaise and additional chili sauce, stirring well to combine. Set aside for assembly.
5
To Assemble the Tacos: Fill each fried wonton taco shell with about two spoonfuls of the crab mixture at the bottom. Top with finely diced avocado, followed by a generous spoonful of the spicy salmon poke. Garnish with Japanese chili threads and microgreens, if desired. Drizzle the spicy mayo over the top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Salmon & Crab Poke Tacos?
These are a fusion dish combining Japanese poke flavors with a taco format, featuring spicy sashimi-grade salmon, lump crabmeat, and crispy fried wonton shells.
What type of salmon is required for this recipe?
You should use 8 ounces of sashimi-grade salmon cut into 1/2-inch cubes to ensure it is safe for raw consumption.
How long should the salmon marinate?
The salmon should be refrigerated for at least 20 minutes to allow the flavors of the soy sauce, sesame oil, and chili sauce to meld.
What are the taco shells made from?
The shells are made from wonton wrappers that are folded and fried until golden brown and crispy.
What is the oil temperature for frying the wonton shells?
The vegetable oil should reach a temperature of 350°F (175°C) before frying the wrappers.
What ingredients are in the crab mixture?
The mixture consists of lump crabmeat, Japanese mayonnaise, fresh lemon juice, kosher salt, black pepper, and chopped green onions.
How do I make the spicy mayo topping?
In a small bowl, whisk together 1/4 cup of Japanese mayonnaise and 2 teaspoons of chili sauce such as Sriracha.
How do I assemble the tacos?
Fill the fried wonton shells with crab mixture, top with avocado and salmon poke, then garnish with chili threads, microgreens, and a drizzle of spicy mayo.
How many tacos does this recipe produce?
This recipe is designed to serve 8 people, typically producing around 8 individual tacos.
Is the salmon cooked in this recipe?
No, the salmon is prepared poke-style, meaning it remains raw and is marinated in a savory sauce.
Can I use regular mayonnaise instead of Japanese mayonnaise?
While Japanese mayonnaise (like Kewpie) is preferred for its richness, regular mayonnaise can be used as a substitute.
What can I use to garnish these tacos?
Recommended garnishes include Japanese chili threads, microgreens, and extra chopped green onions.
How do I shape the wonton wrappers for frying?
Fold each wrapper to create a 1-inch wide flat bottom, then hold the corners together while submerging the bottom in hot oil to set the shape.
What type of soy sauce should I use?
The recipe specifies using 2 tablespoons of light soy sauce for the salmon marinade.
What kind of chili sauce is recommended?
The recipe suggests using a chili sauce like Sriracha for both the marinade and the spicy mayo.
What role does the avocado play in the recipe?
Finely diced avocado provides a creamy texture that balances the heat of the salmon and the crunch of the wonton shell.
Is there any vinegar in the salmon marinade?
Yes, the marinade includes 2 teaspoons of rice vinegar to add a bright, acidic balance.
What oil is best for frying the wonton shells?
The recipe uses 1/2 cup of vegetable oil for shallow frying.
Can I use frozen crabmeat?
Yes, as long as it is thawed completely and drained of excess moisture before being mixed with the mayo.
How do I prevent the wonton shells from getting soggy?
Drain the fried shells on paper towels immediately after frying and assemble the tacos just before serving.
What are Japanese chili threads?
They are thin, dried strips of red chili pepper used mainly as a decorative garnish that adds a very mild heat.
What tools are recommended for frying the shells?
Using chopsticks or tongs is helpful to maintain the taco shape while the wonton wrapper is in the hot oil.
Can I prepare the components in advance?
You can marinate the salmon and mix the crabmeat in advance, but the wonton shells should be fried fresh for the best texture.
Why is toasted sesame oil used?
Toasted sesame oil adds a rich, nutty aroma and flavor characteristic of traditional poke.
What seasonings are added to the crab?
The crab is seasoned with kosher salt and black pepper, along with fresh lemon juice for brightness.
Are there sesame seeds in the recipe?
Yes, 1 teaspoon of toasted sesame seeds is included in the spicy salmon marinade.
Is the onion raw in this recipe?
Yes, the recipe uses finely chopped onion and green onion in the salmon poke for flavor and crunch.
Can I make these tacos less spicy?
Yes, you can reduce or omit the chili sauce in both the marinade and the mayo to lower the heat level.
What texture should the wonton shells have?
They should be golden brown and very crispy on all sides to support the weight of the fillings.
Is there lemon juice in the poke?
The lemon juice is specifically added to the crab mixture, while the salmon poke uses rice vinegar for acidity.