Arctic Char Tacos

By Marcus Samuelsson |

Prep Details

Servings: Yield: 12 Tacos


For the Tacos

6 ounces smoked arctic char, diced

1 Jalapeno, sliced thin

6 tablespoons Poke marinade

6 tablespoons avocado mousse

12 pieces jicama, diced


12 wonton crisps

For the Avocado Mousse

1 Avocado

1.5 tablespoons Yuzu juice

1/2 tsp Yuzu kosho

½ cup extra virgin olive oil

Salt to Taste

For the Poke Marinade

½ cup Extra Virgin Olive oil

2 tablespoons Toban Djan

2 tablespoons Yuzu Kosho

3 tablespoons toasted sesame oil

½ teaspoon minced ginger

½ teaspoon minced scallion

½ cup Soy sauce

Zest from 1 lime


1. In a large bowl mix together all of the marinade ingredients until well-incorporated. You will have more than you need for this recipe. You can use leftover marinade for chicken, fish, shrimp, or other stir-frys.

2. Add 1/3 cup of your marinade to the smoked arctic char and let sit for at least 1 hour.

3. When ready to serve, make the avocado mousse. In a blender, puree the avocado and with the yuzu juice and yuzu kosho. With the blender on low, stream in the extra virgin olive oil. Season with salt.

4. Heat frying oil in a cast iron pan. Cut out the wontons with a 1 inch cookie cutter. Pan-fry in the oil until crisp. Remove from the oil, place onto paper towels and season immediately with salt.

5. Smear ½ tablespoon of the avocado mousse on each wonton crisp. Place ½ ounce of the arctic char on top and dollop with ½ tablespoon of the avocado.

6. Garnish with jalapeno slices, jicama, and cilantro.