Sashimi wonton tacos – boujee vibes, minimal effort 12 wonton wrappersOlive oil spray
Asian-style dressing:
Juice and zest of 1 lime1 tbsp rice wine vinegar1 tbsp soy sauce1 tbsp maple syrup1/2 tbsp sriracha
Filling:250 g salmon sashimi, cubed1/2 avocado, cubed1/4 cup cucumber, deseeded and finely chopped1/4 apple, finely sliced1/3 cup fresh herbs, finely chopped (mint and Thai basil)
To serve:1/2 tbsp chives, finely choppedSriracha mayo
1. Preheat oven to 180°C. Lightly spray both sides of each wonton wrapper with olive oil.
2. Turn a 12-hole muffin tray upside down. Place each wonton wrapper between two muffin cups to form taco shells.
3. Bake for 4–5 minutes. Remove and gently reshape while still flexible so edges don’t curl.
4. Return to oven and bake for another 4–5 minutes, until golden and crisp. Cool completely.
5. In a small bowl, mix lime juice, lime zest, rice wine vinegar, soy sauce, maple syrup and sriracha.
6. In a separate bowl, combine salmon, avocado, cucumber, apple and herbs. Pour over dressing and gently toss.
7. Spoon filling into cooled taco shells. Drizzle with sriracha mayo and finish with chives.