Dinner

Spicy Tuna Tartare Wonton Tacos Recipe

Byanna orden January 4, 2026January 4, 2026

Introduction

Spicy Tuna Tartare Wonton Tacos make a fresh and flavorful appetizer that’s perfect for gatherings or a light meal. These crispy wonton shells filled with zesty tuna tartare offer a delightful balance of textures and bold flavors.

The image shows a row of four small tacos placed side by side on a white marbled surface. Each taco has a crispy corn shell filled with layers starting with bright red raw tuna chunks, topped with thin slices of green avocado, finely chopped red onions, small pieces of green herbs, and sprinkled with sesame seeds and small green scallions. The texture of the tuna looks fresh and smooth, while the avocado adds softness. The tacos are arranged neatly on a black rectangular plate, creating a colorful and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz sushi-grade tuna, diced into small cubes
2 tbsp mayonnaise
1–2 tsp sriracha (to taste)
1 tsp sesame oil
1 tsp soy sauce or ponzu
1 tsp fresh lime juice
1 tbsp finely diced red onion or shallot
1 tbsp chopped green onions or chives
1 tsp toasted sesame seeds
10 wonton wrappers
Avocado slices for garnish
Optional: thinly sliced jalapeño or pickled ginger for topping
Oil for frying wonton wrappers

Instructions

Step 1: In a mixing bowl, whisk together mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and lime juice until well combined.
Step 2: Gently fold in the diced tuna, red onion, green onion, and toasted sesame seeds until the mixture is evenly coated. Cover and refrigerate while you prepare the taco shells.
Step 3: Heat oil in a skillet over medium heat. Using tongs, fry each wonton wrapper one at a time, folding gently to form taco shapes. Cook until they are golden brown and crispy, then drain on paper towels.
Step 4: Spoon the tuna tartare into each crispy wonton shell. Top with avocado slices and, if desired, garnish with thinly sliced jalapeño or pickled ginger.
Step 5: Serve the wonton tacos immediately for the best texture and flavor.

Tips & Variations

For extra crunch, chill the tuna mixture before assembling the tacos.
Substitute sriracha with a milder chili sauce for less heat.
Try using soy sauce instead of ponzu for a richer umami flavor.
Use air fryer to crisp wonton wrappers for a lighter option.

Storage

Store the tuna tartare mixture separately in an airtight container in the refrigerator for up to one day. For best results, fry wonton shells fresh before serving, as they lose their crispness when stored. Reheat fried shells briefly in a hot oven or air fryer to regain crispiness if needed.

How to Serve

The image shows a row of five small tacos on a long white plate against a white marbled surface. Each taco has a crispy, golden-brown shell filled with bright pink raw tuna chunks, topped with thin green avocado slices, chopped green herbs, and sprinkled with white and black sesame seeds. The textures contrast between the crunchy shell and the soft tuna, with a fresh, colorful look. The background is simple and clean, putting focus on the vibrant food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tuna tartare in advance?

Yes, you can prepare the tuna mixture up to a day ahead. Keep it refrigerated and covered to maintain freshness. Assemble the tacos just before serving to keep the wonton shells crispy.

What if I can’t find sushi-grade tuna?

It’s best to use sushi-grade tuna to ensure safety and the best flavor when eating raw fish. If unavailable, you might substitute with cooked or seared tuna, though the dish will differ in texture and taste.