Yield:Ingredients
- 1 package wonton skins (3 1⁄2-in. squares)
- 1 cup crème Fraiche or sour cream
- 1 lime, zested and halved
- Dash of Sriracha 1⁄4 cup fresh cilantro, chopped 1/2 lb. Napa cabbage, thinly shredded
- 1 cup small diced cucumber
- ½ cup thinly sliced red onion
- ½ – ¾ lbs smoked salmon lox, separate into small pieces
- Coconut oil, safflower or sunflower oil
Instructions
- Heat enough oil in a large skillet to fry the wontons. Fold wonton skins in half diagonally, then fry in the oil in a taco shape. (Be sure to keep the wontons open enough for stuffing with the seafood and condiments) Drain on a paper towel lined baking sheet.
- Combine crème Fraiche, chopped cilantro, lime zest and squeeze of lime juice, enough to make the crème Fraiche saucy; mix well. Place in the frig until ready to use.
- Next lightly toss together the cabbage and cucumber.
- Place the wonton shells on a platter and stuff with the smoked salmon, cabbage and cucumber and then top with the sliced onion. Drizzle the spicy sauce over each taco and serve.
- For an alternative to the Sriracha, use a ¼ teaspoon or more of chipotle chili powder. Makes an excellent substitute.