Every morning, we listen to a local radio station on our way to school. Last Tuesday, they mentioned Taco Tuesday and played a funny “Raining Tacos” song! That funny song stuck in my head all morning long!
Anyway, the Kids asked what’s a “Taco Tuesday”!!! After explaining what it is, they came up with a brilliant idea that would help our weekly meal plan!
The Kiddos suggested quite a few items that we’ll eat for each day of the week. Some are practical but some aren’t quite helpful. You know we’re having too much fun doing this when “Waffle Wednesday” almost made it to the list!
In the end, here are what we have so far: Mushroom Monday, Tofu Tuesday, Wonton Wednesday, Tomato Eggy Thursday, Fishy Friday, Soupy Saturday, and Spaghetti Sunday! And we’ll alternate the menu every other week so we won’t get too bored with each item.
But before we do Tofu Tuesday, allow me to have this Spicy Salmon Poke Taco for Tuesday! It’s definitely more fun than tofu, in my opinion. Not long ago, I shared a Poke Bowl recipe with you here. Sounds familiar? Yes, that’s the Spicy Salmon Poke recipe that I used in these tacos! But besides the poke, I also added a layer of crab meat and diced avocado in these tacos. Then, I topped them off with Japanese chili threads, micro greens, and a delicious spicy mayo sauce! These tacos are so good! You can taste the sweetness from the seafood and that balanced well with the spiciness from the sauce; The crunchy texture from the wonton wrapper contrast really well with the creamy avocado! Each bite is heavenly!
If you haven’t check out my video tutorial at the beginning of this post, be sure to do so after reading the post. These Spicy Salmon Poke Tacos would definitely be a wonderful appetizer to serve at your next party or gathering. You can prepare the wonton shells along with other items for the fillings and have the guests assemble their own tacos, similar to a taco bar set up! I’ll list some of the ingredients that I used in this recipe at the bottom of this post for your reference. Stay tuned for more fun and delicious recipe next week! Have a Fun-Filled Friday!
Light Soy Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)
Sesame Oil (Click here for more information)
Black Sesame Seeds (Click here for more information)
White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
Chili Threads (Click here for more information)
Japanese Mayo (Click here for more information)
WonTon Wrapper (Click here for more information)
Hawaiian Salt (Click here for more information)
Grapeseed Oil (Click here for more information)
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Spicy Salmon Poke Taco:
Makes: 8 tacos
Ingredients for the Poke Taco:
1 recipe of Spicy Salmon Poke (recipe followed) ***
8 wonton wrapper
1/2 cup vegetable oil, for shallow fry
8 ounces lump crab meat
3 tablespoons Japanese Mayo
2 teaspoons fresh lemon juice
a pinch of Hawaiian salt
1/4 teaspoon black pepper
2 green onions, chopped
1 large avocado, finely diced
Japanese chili threads, for garnish
Micro greens, for garnish
Ingredients for the Spicy Mayo Sauce:
1/4 cup Japanese Mayo
2 teaspoons Sriracha (chili sauce)
To Prepare the Poke Taco:
In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the “taco” shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
To prepare the spicy Mayo:
In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish. Drizzle spicy Mayo on top and enjoy!
***Spicy Salmon Poke Recipe***
1/2 lb. (8 oz) sashimi-grade salmon, cut into bite-size
a pinch of Hawaiian salt, optional
1 green onion, chopped 1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon Sriracha (chili sauce)
In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.