JOHNNY GARLIC'S AHI WON TACOS

Johnny Garlic's Ahi Won Tacos image

Provided by Guy Fieri

Time 15m

Yield 1 serving

Number Of Ingredients 28

1 cup canola oil
4 pot sticker wrappers
2 ounces sashimi grade ahi tuna, diced
2 ounces Mango Jicama Salsa, recipe follows
1-ounce Sweet Soy Sauce, recipe follows
2 ounces Wasabi Cream, recipe follows
3 ounces pea shoots
1-ounce eel sauce
1 cup mango, peeled and cut into 1/4-inch cubes
1/4 cup jicama, peeled and small diced
1/4 cup (1/4-inch) diced red onion
1 tablespoon finely chopped cilantro leaves
1 tablespoon sweet chili sauce
1 teaspoon seeded and finely diced jalapeno
1/4 teaspoon fine sea salt
1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon chili flakes
1/4 teaspoon wasabi powder
1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt

Steps:

In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.