Won Ton Tacos
55 minutes • 2 servings


Savor our Won Ton Tacos, an inventive Asian and Mexican fusion. Prepared with crispy dumpling wrappers, these tacos are topped with tuna, fresh vegetables and seasoned with rice vinegar and sesame oil. Spiced up with our Firebarns Sriracha Mayo for a kick of heat, they deliver a vibrant and light taste experience. Perfect for an original starter or snack!


  • 12 dumpling wrappers
  • 50 ml of Canola oil
  • 400g. of tuna
  • 1/2 cup sesame seeds
  • 1/4 cup finely chopped Chinese cabbage
  • 1/4 cup carrot cut into thin strips
  • 1/4 cup radish cut into thin strips
  • 1/4 cup English cucumber cut into thin strips
  • 2 tbsp. tablespoon of rice vinegar
  • 3 drops of toasted sesame oil
  • 1 C. Table of Sriracha Firebarns
  • 1 C. tablespoon of honey
  • Juice of half a lime
  • Salt and pepper to taste
  • 1 cup edamame
  • 1 C. chopped ginger
  • 1 C. wasabi table
  • 2 tbsp. tablespoon of olive oil
  • 2 tbsp. tablespoon of sake
  • 50 ml spicy Sriracha mayo


  1. Brush the dumpling wrappers with the canola oil. Place on the edges of a deep aluminum dish to give them the shape of a taco. Place in the oven at 425F for 10 minutes or until nicely toasted. To book.
  2. Pour the sesame seeds onto a plate and place the piece of tuna. Cover all surfaces of the tuna with the sesame seeds. Sear the piece of tuna in a pan at high temperature for about 1 minute on each side, remove and reserve.
  3. Immerse the edamame in boiling water for about 5 minutes. Let cool and place in a blender with the wasabi, ginger, olive oil and sake. Blend until puree consistency and set aside.
  4. In a bowl, combine Chinese cabbage, carrots, cucumber, radish, rice vinegar, honey, lime juice, sriracha and sesame oil. Salt and pepper to taste.
  5. Garnish the tacos with the mash, tuna, salad and sprinkle with sesame seeds and a drizzle of Sriracha mayonnaise

Leave a comment

Please note: comments must be approved before they are published.