Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Combine all of the ingredients in a mixer fitted with a paddle attachment. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve. Whisk all ingredients in a small bowl until well combined. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream. 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. All rights reserved. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce. In a small bowl, gently stir all of the ingredients together. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Allow the flavors to marry for 20 minutes before serving. Season tuna on both sides and add to hot pan. Set aside to cool. Refrigerate until ready to use. 2 ounces Mango Jicama Salsa, recipe follows, 1 cup mango, peeled and cut into 1/4-inch cubes, 1 tablespoon finely chopped cilantro leaves, 1 teaspoon seeded and finely diced jalapeno, Sign up for the Recipe of the Day Newsletter Privacy Policy, Seared Ahi Tuna Taco with Asian Slaw and Plum sauce. Heat oil in pan until hot. © 2020 Discovery or its subsidiaries and affiliates. Whip on high until the mixture forms hard peaks, about 5 minutes. Sear for 1 minute per side or until fish is... Heat tortillas in microwave with a damp paper towel to cover for 30 seconds.