Spicy Tuna Tartare Wonton Tacos Recipe

You know those nights when you want something fancy but don’t want to fuss for hours? I made these Spicy Tuna Tartare Wonton Tacos on a whim one weekend, and everyone at my table pretended they didn’t already know I nailed it. They disappeared fast — no judgment, I ate two.

I fell for this dish because tuna tartare feels upscale but actually comes together in minutes. You’ll get crunchy, salty wonton shells, creamy spicy tuna, and a pop of freshness in every bite. Ready to impress without breaking a sweat?

I even compared this to other quick taco ideas I like, like my go-to salmon tacos recipe, so if you want a similar vibe check out a favorite salmon taco spin. Trust me, variety keeps dinner interesting.

Why You’ll Love This Recipe

• Speed: You finish prep in about 15 minutes if you’re organized.
• Texture contrast: Crispy wonton shells meet silky tuna — yes, this combo slaps.
• Customizable heat: Adjust sriracha to your mood — calm or chaos.
• Impressive yet easy: Looks fancy, requires zero culinary sorcery.
• Great for parties: Make the tuna ahead and fry shells last-minute.

Ingredients You’ll Need

• 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

Ingredient

This list gives you the essentials. Buy sushi-grade tuna from a reputable fishmonger. Don’t skimp — the dish lives or dies by fresh tuna.

Method

You’ll assemble quickly: sauce, fold into tuna, chill briefly, fry shells, then build tacos. Simple workflow keeps the fish super fresh and prevents soggy shells.

How to Make (Step-by-Step)

Make the spicy tuna mixture

• In a mixing bowl, whisk together mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and lime juice.
• Gently fold in the diced tuna, red onion, green onion, and sesame seeds until evenly coated.
• Cover and refrigerate while you prepare the shells. This lets flavors settle without over-marinating the tuna.

Fry the wonton shells

• Heat oil in a skillet over medium heat. You want about 1/2 inch of oil; test with a scrap wonton — it should bubble steadily.
• Fry wonton wrappers one at a time, folding gently with tongs to form taco shapes, until golden brown and crispy; drain on paper towels. Be careful; hot oil is dramatic and unforgiving.

Build and serve

• Fill each wonton taco shell with a spoonful of tuna tartare, top with avocado slices, and garnish with jalapeño or pickled ginger if desired.
• Serve immediately so the shells stay crunchy and the tuna stays chilled.

Pro Tips for the Best Results

• Use fresh, sushi-grade tuna for safety and flavor. Don’t substitute with cheap canned stuff.
• Keep tuna cold until you serve. Cold fish tastes cleaner and holds texture better.
• Fry shells just before serving to preserve crunch. No one likes soggy tacos.
• Adjust heat gradually: start with 1 tsp sriracha, then add after a taste test.
• Make-ahead tip: Mix tuna up to 30 minutes ahead but keep it covered and chilled.
• Oil temperature matters: if the oil is too hot, wontons burn; if too cool, they absorb oil. Aim for medium heat.
• Paper towel drain: let shells rest on a rack over paper towels for the crispest results.

Fun Variations & Topping Ideas

Variations:

• Add diced mango for a sweet-heat contrast that brightens everything.
• Swap tuna for salmon or cooked shrimp if raw fish isn’t your thing.
• Use the spicy tuna as a salad topping or as filling for cucumber cups.
• Try a lighter version: air-fry wonton wrappers at 375°F for 4–6 minutes, flipping halfway.

Toppings:

• Classic options: green onions, sesame seeds, avocado.
• For crunch: fried shallots or crushed toasted nori.
• For tang: pickled ginger or yuzu kosho.
• For richness: a drizzle of unagi sauce or extra mayo.
• For smoky flavor: add a tiny bit of smoked paprika to the mayo mix.

Storing and Reheating

• Store tuna: Keep leftover tuna tartare in an airtight container in the fridge for up to 24 hours. Freshness drops rapidly after that.
• Store shells: Keep any unused fried wonton shells in a paper-bag-lined container at room temp; they stay crisp for several hours. Don’t refrigerate them — humidity ruins the crunch.
• Reheating: If you must, reheat shells in a 350°F oven for 3–5 minutes. Reheat tuna? Don’t. Eat it cold.

Frequently Asked Questions (FAQ)

Can I use frozen tuna?

Yes, if you thaw it properly in the fridge and pat it dry. Buy sushi-grade frozen tuna that the seller froze for safety. I do this when fresh isn’t available.

What if I don’t want raw fish?

No problem. Use seared tuna (quickly sear each side for 30 seconds) or swap in cooked shrimp. The sauce still works great.

How can I make shells without frying?

Air-fry wonton wrappers at 375°F for 4–6 minutes, shaping them over an inverted muffin tin to create taco shells. They crisp up nicely and use far less oil.

Is this recipe spicy?

It depends on your sriracha level. Start with 1 tsp if you’re heat-averse and crank it to 2 tsp or more if you like a kick. IMO, a little heat balances the tuna’s richness.

Can I prep this for a party?

Yes. Prep tuna and toppings ahead, fry shells last-minute, and assemble as guests arrive. You’ll look like a kitchen wizard. Or at least like someone who plans.

Conclusion

This Spicy Tuna Tartare Wonton Tacos Recipe gives you a fast, elegant dish that works for weeknights and parties alike. I love how quick it comes together and how the textures play off each other — creamy tuna, crunchy shells, and that refreshing lime note. Try the small tweaks above to make it yours, and don’t be shy about adjusting the heat.

If you want another crispy, tartare-adjacent idea, check out this twist on the concept: Tuna Tartare in Crispy Wonton Cups – What Should I Make For…

Drop a comment and a rating if you make these — I read them all and I’ll probably steal your topping idea. 😉