It’s another guest post for Taco Tuesday and this time it’s from one of my favorite bloggers, Karista from Karista’s Kitchen. Karista is one of the first bloggers that I formed a relationship with online and then after meeting her in person, I only fell in love with her smile, conscious eating and stories about her daughters, husband, and dog even more. Thank you for being here today! Take it away, Karista!
I admit, when Kelley started Taco Tuesday I was completely jazzed. Over the moon excited with anticipation for every new Taco Tuesday. Soft or crunchy, corn or flour shells that hold a multitude of delicious meat or veggie fillings. Every Tuesday would be a taco surprise! And for this taco loving gal… that was almost too much excitement. So when Kelley asked if I’d like to guest post for Taco Tuesday… well, you can only guess my giddiness. Kelley is one of the first food bloggers I met. I adore Kelley’s candor. Her writing is genuine, her recipes delicious and achievable. A fellow personal chef, mom, wife, fitness guru, mega snow boarder; Kelley inspires me. Thank you Kelley for inviting me to guest post for Mountain Mama Cooks!
I’m Karista and I write the recipe website Karista’s Kitchen I’ve worked in a multitude of culinary avenues, but my favorite has always been teaching home chef’s how to cook fresh, local and seasonal recipes. Recipes that are achievable, taste delicious, but doesn’t make dinner feel like a second job. Food should not only satisfy our hunger, it should feed our soul, nourish our bodies, while delighting our senses. If you know me, you know how much I love seafood. All of it. Any kind of seafood delights my palate. I knew my contribution to Taco Tuesday had to be a seafood taco.
Although I love a good Halibut taco, Halibut season won’t begin for a few months. Smoked salmon seemed like a festive and delicious option – perfect for this special time of year. Crispy wontons lightly fried in coconut oil and stuffed with smoked salmon lox, Napa cabbage, cucumbers, red onions, cilantro and topped with a lovely little spicy sauce. I’ve used this recipe for hors D’oeuvres classes and teen classes with rave reviews. They’re easy to make, and can be prepped ahead of time and then assembled right before you serve them.
They look like art on the table and taste like taco heaven.
Wishing everyone at Mountain Mama Cooks a healthy, happy and joyous holiday!
- 1 package wonton skins (3 1⁄2-in. squares)
- 1 cup crème Fraiche or sour cream
- 1 lime, zested and halved
- Dash of Sriracha 1⁄4 cup fresh cilantro, chopped 1/2 lb. Napa cabbage, thinly shredded
- 1 cup small diced cucumber
- ½ cup thinly sliced red onion
- ½ - ¾ lbs smoked salmon lox, separate into small pieces
- Coconut oil, safflower or sunflower oil
- Heat enough oil in a large skillet to fry the wontons. Fold wonton skins in half diagonally, then fry in the oil in a taco shape. (Be sure to keep the wontons open enough for stuffing with the seafood and condiments) Drain on a paper towel lined baking sheet.
- Combine crème Fraiche, chopped cilantro, lime zest and squeeze of lime juice, enough to make the crème Fraiche saucy; mix well. Place in the frig until ready to use.
- Next lightly toss together the cabbage and cucumber.
- Place the wonton shells on a platter and stuff with the smoked salmon, cabbage and cucumber and then top with the sliced onion. Drizzle the spicy sauce over each taco and serve.
- For an alternative to the Sriracha, use a ¼ teaspoon or more of chipotle chili powder. Makes an excellent substitute.