@coconutandbliss: Sashimi wonton tacos - boujee vibes, minimal effort 

12 wonton wrappers
Olive oil spray Asian-style dressing: Juice and zest of 1 lime
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1/2 tbsp sriracha Filling:
250 g salmon sashimi, cubed
1/2 avocado, cubed
1/4 cup cucumber, deseeded and finely chopped
1/4 apple, finely sliced
1/3 cup fresh herbs, finely chopped (mint and Thai basil) To serve:
1/2 tbsp chives, finely chopped
Sriracha mayo 1. Preheat oven to 180°C. Lightly spray both sides of each wonton wrapper with olive oil. 2. Turn a 12-hole muffin tray upside down. Place each wonton wrapper between two muffin cups to form taco shells. 3. Bake for 4–5 minutes. Remove and gently reshape while still flexible so edges don’t curl. 4. Return to oven and bake for another 4–5 minutes, until golden and crisp. Cool completely. 5. In a small bowl, mix lime juice, lime zest, rice wine vinegar, soy sauce, maple syrup and sriracha. 6. In a separate bowl, combine salmon, avocado, cucumber, apple and herbs. Pour over dressing and gently toss. 7. Spoon filling into cooled taco shells. Drizzle with sriracha mayo and finish with chives. #EasyRecipe #healthyrecipe #tacos

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Wednesday 11 February 2026 19:40:46 GMT