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Chef Julian's Smoked Tuna Tacos

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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!"
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Ingredients

1 h 56 m servings 404
Original recipe yields 6 servings

Directions

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  1. Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. Mix brown sugar and 1/4 cup salt together in a bowl.
  3. Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 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.
  5. Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 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.
  7. Preheat a grill for medium-high heat and lightly oil the grate.
  8. 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.
  9. Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

Nutrition Facts


Per Serving: 404 calories; 5.2 64.6 27.8 43 225 Full nutrition

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