Mind-blowing Ahi Wonton Nachos with Wasabi Mayo! A snack-masterpiece you’ll make all summer long.
Imagine it. Layers of seared Ahi tuna, fresh crispy wonton chips, cool mango pico de gallo, creamy avocado slices, crunchy shredded cabbage, and spicy wasabi mayo. Piled high and just begging to be man-handled.
I’ve been dreaming of these nachos ever since I tried something similar on our spring trip to Park City, Utah.
Sometimes the recipes we create and share with you come from weekly kitchen play. However, sometimes I taste something on a trip or at a local restaurant that I know I’m going to need on a regular basis. Then I come home and make my own version.
That is exactly what we have going on today. Ahi Wonton Nachos with Wasabi Mayo is a recipe that has been haunting me for weeks.
Colorful fusion nachos piled on a bed of golden wonton chips, with asian and mexican flavors mingled throughout. Ready to give it a try?
Those who visit ASP often know we don’t share a lot of fried recipes. I will only heat up a vat of fry oil, if the recipe is exceptional and there is no other cooking method to achieve the same results.
That being said, the wonton chips are a MUST in this recipe and are worth frying for. *wink*
Start by cutting wonton wrappers in half. Once your oil is hot, carefully dunk the wrappers in the oil and fry them until they reach a light golden color. Remove and place in a paper towel lined bowl. This only takes a few minutes.
Then mix together a quick mango salsa using fresh pico de gallo and one ripe mango.
Stir mayo, honey, and wasabi paste together to make a cool creamy drizzle with a kick!
Then sear thin sashimi-grade ahi steaks over high heat so that the outside gets crusty, yet the inside stays a cool pink.
Chop the ahi into small cubes.
Now it’s time to assemble the Ahi Wonton Nachos with Wasabi Mayo…
Then top with avocado slices and chopped ahi tuna.
And don’t forget the Wasabi Mayo!
Heaven on a plate. That’s what we have here.
A little bit of luxury. A little bit of spice. All piled on a casual heap of crispy fried goodness.
Ahi Wonton Nachos with Wasabi Mayo and Fresh Mango Pico de Gallo is my new addiction. What’s yours?
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