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A smoky twist on a classic fish taco. Chef Julian Quinones of Twenty/20 Grill brings his own bold flavors to a local favorite and takes your taste buds on a wild ride with this fresh taco recipe!


Recipe Summary test

45 mins
1 hr 11 mins
1 hr 56 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Tomatillo Sauce:
Pico de Gallo:


Instructions Checklist
  • Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.

  • Mix brown sugar and 1/4 cup salt together in a bowl.

  • Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.

  • Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.

  • Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.

  • Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.

  • Preheat a grill for medium-high heat and lightly oil the grate.

  • Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.

  • Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.

  • Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

Nutrition Facts

404 calories; protein 27.8g; carbohydrates 64.6g; fat 5.2g; cholesterol 43.2mg; sodium 225.4mg. Full Nutrition