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  • 1/2 pound sushi-grade tuna, diced
  • 2/3 Cup ponzu sauce
  • 8 wonton wrappers
  • canola or peanut oil for frying
  • tuxedo sesame seeds
  • 1 avocado, diced
  • 1 jalapeno, diced
  • 1/4 Cup ketchup
  • few squirts of Sriracha

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Here’s an idea for Taco Tuesday! Well, any day of the week, for that matter. Wonton Tuna Tacos made with super fresh, sushi-grade tuna in a light Ponzu sauce. All tucked inside a crispy wonton taco shell. This is sort of a take on my Tuna Tartare recipe. You can make my homemade Ponzu sauce, or you can purchase at your local grocery or Asian market. Although I prefer homemade, the bottled version will do just fine.

If you love this recipe, you are going to love my Tuna Tartare Avocado Boats, Poke Bowls, Spicy Tuna Crispy Rice Squares and my signature, The Charlotte Fashion Plate Sushi Roll.

For the Ponzu Sauce:

  • 1/2 Cup soy sauce
  • juice from one orange
  • juice from one small lemon
  • 1 Tablespoon Sushi Chef Baycliff mirin
  • 2 teaspoons sesame oil

As for the wonton shell, I am fairly certain my hands are now immune to heat…haha! Honestly, I have had my share of burns. Do not let playing around in hot grease deter you from crisping up the wontons to make a taco shell. As an alternative, you could place the wrapper at the bottom of a muffin tin and bake upside down. Thankfully, playing around in hot oil did not result in a burn.

This recipe will yield about 8 mini-tacos!

six wonton tuna tacos in a taco stand


Dice up the sushi-grade tuna. Place the diced tuna in a bowl with the Ponzu sauce. Sprinkle on the sesame seeds. Refrigerate until ready to use. Heat up enough oil in a cast iron pan to fry the wontons. About halfway will work perfectly.

If you can find round wonton wrappers, great. If not, you can cut the square egg roll wrappers with a three-inch round biscuit cutter. I use these round biscuit cutters for all sorts of things. They are perfect for making eggs for sandwiches, molds and of course, biscuits. Click here to purchase.

Once the oil is hot, grab hold of one of the wrappers. Sorry in advance, you can really only fry one at a time. Create a taco shape with your fingers. To set, place the bottom part in the oil first. Then, either with your hand or with tongs, brown one side, then the other. You basically keep turning from side to side until they are nice and brown. They fry, and brown fairly quick, and can also burn easily. You should have something that looks like the picture below. Do NOT worry if they are not all uniform and perfect. Perfection to me is that they are not all the same! Lay on paper towels after frying to drain off any excess oil.

Luck for me, I found the perfect vessel to display tacos on Amazon. Check out this taco holder by clicking here! Place tacos in holders. Remove the tuna from the fridge. With a slotted spoon, spoon the marinated tuna into the shell. Drain as much of the sauce off, as possible. Top the Wonton Tuna Tacos with the diced avocado and jalapeños. Sprinkle on a few more sesame seeds. Garnish with a drizzle of Sriracha mayo. Serve immediately and ENJOY!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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  1. sounds yummy, it’s on the menu for this week! (I’m guessing the Sriracha mayo is made with mayo, not ketchup) 😉

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