Yield: 1 serving

Time: 15 minutes

Introducing Guy Fieri’s mouthwatering Ahi Tuna Mango Jicama Won Tacos, a vibrant and easy-to-make dish perfect for food enthusiasts who crave bold flavors and exciting textures! In just 15 minutes, you’ll be able to prepare these scrumptious won tacos featuring sashimi-grade ahi tuna, complemented by an enticing Mango Jicama Salsa that offers a refreshing burst of tropical flavors. But wait, there’s more – the dish is elevated even further with a kick of Wasabi Cream, making these tacos an unforgettable culinary experience.

Get ready to embark on a casual and friendly journey to Flavortown with this simple yet incredibly satisfying recipe that’s perfect for taco night or as an impressive appetizer when entertaining guests. Let’s get cooking!


  • 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

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

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

Wasabi Cream

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

Cooking / Prepping Instructions

1. 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.

2. 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 ½ ounce drizzle of the Wasabi Cream.

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

Mango Jicama Salsa

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

Sweet Soy Sauce

5. 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

6. Combine all 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.

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