How to Make Chef Julian's Smoked Tuna Tacos - A Step-by-Step Guide

Welcome to Chef Julian's kitchen, where we are always cooking up exciting and flavorful dishes! Today, we are going to be making Chef Julian's Smoked Tuna Tacos. These tacos are a delicious twist on the traditional fish taco, and the smoky flavor of the tuna really takes them to the next level. Whether you are a seafood lover or just looking for a new way to enjoy tacos, this recipe is sure to become a new favorite in your household.

One of the best things about this recipe is that it...

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Ingredients

  • ½ cup brown sugar
  • ¼ cup sea salt
  • 1 pound ahi tuna
  • 2 cups masa corn flour
  • 1 ¼ cups water, or as needed
  • ¼ teaspoon salt
  • 1 cup tomatillos, husked
  • 1 onion, halved
  • 2 jalapeno peppers
  • 1 pinch salt to taste
  • 4 tomatoes, diced
  • 2 avocados, diced
  • 1 bunch fresh cilantro, chopped
  • 3 limes, juiced
  • ½ head cabbage, shredded
  • ½ (12 ounce) package queso fresco, crumbled

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 11 mins
  • Total Time: 1 hr 56 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    404 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 43mg
    • Sodium: 225mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 10g
    • Total Sugars: 27g
    • Protein: 28g
    • Vitamin C: 61mg
    • Calcium: 231mg
    • Iron: 5mg
    • Potassium: 1116mg