You're probably wondering, what exactly is a wontaco? Well, simply put, it's a wonton skin that has been lightly fried and formed into the shape of a taco. You can even bake them using a muffin tin if frying is not your thing. And...if you had the chance to catch the live cook & chat on Facebook recently then you know all about how this came to be and how to pull it together.
After a little bit of research, it's clear that wontacos are a fan fave but the bar has definitely been raised when you fill them with fresh lump crabmeat. But don't fret if you don't have lump crabmeat on hand! You can always substitute your favorite recipe for shredded chicken, beef, or pork. If you didn't already know, jackfruit is a major deal around here and is a must try meat alternative.
This recipe is super simple, full of fresh flavors, quick, and perfect for Taco Tuesday. Enjoy!
Prep: 10 min
Cook Time: 10 min
Total Time: 20 min
Yield: 4 to 6 servings
1 lb. lump crabmeat
2 limes, juiced
1 jalapeno, minced
1/2 cup roasted red peppers, small dice
1 tsp. smoked paprika
1/4 cup fresh cilantro, chopped
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
16 wonton skins, square shape
Serve with: Pickled Onions, Queso Fresco, Avocado Cream
Large Wooden Spoon
1. In a mixing bowl, add lump crabmeat and lightly shred with a fork. *Note: Always check your lump crabmeat for shells that may have ended up in the mix during processing.
2. Add lime juice, jalapeño, roasted red peppers, smoked paprika, salt, pepper, and cilantro. Mix with a large spoon until combined and set aside.
3. In a skillet on medium-high heat, add enough vegetable oil to come up the sides of the pan but do not fill to the top.
4. Using a fork, poke holes in several places on the wonton skins. This will help to keep the wontons from inflating too much during frying.
5. Once the oil is hot, fold the wonton square in half to form a triangle. Using tongs, gently place the wonton into the oil holding it in place for about 5 seconds. Turn the wonton over and immediately use the tongs to open the wonton and create the taco shape, about 5 seconds. Wonton should be very light golden brown but crispy as they will continue to cook slightly once removed from the oil. Repeat with remaining wonton skins.
6. Drain the fried wontons on paper towels and allow to cool slightly before filling.
7. Once cooled, fill with the lump crabmeat mixture and top with pickled onions, queso fresco, and avocado cream. Serve immediately and enjoy!
1/4 cup apple cider vinegar
1/2 cup water
1 1/2 tsp. kosher salt
1 1/2 tsp. sugar
1 red onion, thinly sliced
1 garlic clove, thinly sliced
1/4 tsp. crushed red pepper
In a jar with a lid, add vinegar, water, salt, and sugar and shake or stir until salt and sugar is dissolved. Taste the mixture and adjust vinegar, salt, and sugar to taste if desired. Add sliced onions, garlic, and crushed red pepper. Place in the refrigerator for at least 1 hour for flavors to marry.
1 avocado, peeled and seed removed
1/2 lemon, juiced
1/4 cup sour cream
1 tbsp. olive oil
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
Place all ingredients into a blender and process until smooth. Recipe can be doubled as needed.