Seafood Gyoza Tacos
Crispy potato wedges, succulent scallops, shrimp, and gyoza wrapped in a soft taco shell, topped with spicy sauce and served with sautéed mushrooms and onions. A fusion delight for seafood and taco lovers!
ingredients
- 20 gyoza wrappers
- 1 cup potato wedges
- 8 scallops, deveined
- 8 shrimp, peeled and deveined
- ½ cup imitation crab meat, shredded
- 1 cup mushrooms, sliced
- 1 onion, thinly sliced
- 4 taco shells
- Spicy sauce (such as Sriracha or chili mayonnaise)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Arrange the potato wedges on a baking sheet and bake for 25-30 minutes, until crispy and golden.
- 3.
In a frying pan, heat oil over medium heat and sauté the mushrooms and onions until caramelized, about 5-7 minutes. Set aside.
- 4.
In the same pan, cook the scallops and shrimp for 2-3 minutes per side until opaque and cooked through. Slice the scallops into thin rounds.
- 5.
Take a gyoza wrapper and place a small amount of mushroom and onion mixture, scallop slices, shrimp, and imitation crab meat in the center. Fold the wrapper in half and seal the edges with water. Repeat for all gyoza wrappers.
- 6.
In a large skillet over medium heat, add a drizzle of oil and cook the gyoza for 2-3 minutes per side until golden and crispy. Set aside.
- 7.
Warm the taco shells in a separate skillet or in the oven.
- 8.
To assemble, place a few potato wedges in each taco shell, then add 3-4 gyoza to each taco. Drizzle with spicy sauce.
- 9.
Serve the Seafood Gyoza Tacos garnished with additional spicy sauce if desired.
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