Recipe courtesy Guy Fieri

Prep Time:
15 min
Inactive Prep Time:
Cook Time:


1 serving


1 cup canola oil
4 pot sticker wrappers
2 ounces sashimi grade ahi tuna, diced
2 ounces Mango Jicama Salsa, recipe follows
1-ounce Sweet Soy Sauce, recipe follows
2 ounces Wasabi Cream, recipe follows
3 ounces pea shoots
1-ounce eel sauce


In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.

In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.

To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

Mango Jicama Salsa:

1 cup mango, peeled and cut into 1/4-inch cubes
1/4 cup jicama, peeled and small diced

1/4 cup (1/4-inch) diced red onion
1 tablespoon finely chopped cilantro leaves
1 tablespoon sweet chili sauce
1 teaspoon seeded and finely diced jalapeno
1/4 teaspoon fine sea salt

In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.

Sweet Soy Sauce:

1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon chili flakes
1/4 teaspoon wasabi powder

Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.

Wasabi Cream:

1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt

Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.