Taco Sushi

Taco Sushi

YIELD: 12 servings

36 wonton skins (3 1⁄2-in. squares)
1 cup creme fraiche
1⁄4 cup fresh cilantro. chopped
2 1⁄4 lbs. Napa cabbage, shredded
1 3⁄4 lbs. smoked salmon slices, cut
in 1-in. pieces
1 cup red onion, diced
1 cup tomatoes, diced

  1. Fold wonton skins in half diagonally, then fry in a taco shape; drain.
  2. C

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.