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Chef Julian's Smoked Tuna Tacos
Chef Julian's Smoked Tuna Tacos
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Prep Time:
45 minutes
Cook Time:
71 minutes
Total Time:
116 minutes
Smoked Ahi tuna on homemade sopes with charred tomatillo sauce and avocado pico de gallo - a modern take on fish tacos.
Ingredients:
  • 0.5 cup brown sugar
  • 0.25 cup sea salt
  • 1 pound ahi tuna
  • 2 cups masa corn flour
  • 1.25 cups water, or as needed
  • 0.25 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
  • 0.5 head cabbage, shredded
  • 0.5 (12 ounce) package queso fresco, crumbled
Instructions:
  • Preheat your smoker to 225°F (110°C) following the manufacturer's guidelines.
  • Combine the rich flavor of brown sugar with 1/4 cup of salt in a bowl.
  • With a sharp knife, carefully score the ahi tuna skin, then massage it with a delightful blend of brown sugar and salt.
  • Smoke tuna until the center reaches 140-155 degrees F (60-68 degrees C), approximately 1 hour.
  • Combine masa corn flour and water in a bowl until a slightly sticky dough forms, then divide it into large balls.
  • Preheat a lightly oiled griddle over medium-high heat. Shape masa balls into 1/4-inch thick rounds and cook until golden brown, about 3 to 4 minutes per side. Allow sopes to cool on a wire rack.
  • Get your grill ready to sizzle at medium-high heat and give the grate a light oiling.
  • Grill tomatillos, half the onion, and 1 jalapeno pepper until charred all over, approximately 5 minutes. Blend in a blender until smooth. Season with salt to taste.
  • Finely chop the rest of the onion and jalapeno. Combine them with tomatoes, avocados, and cilantro in a bowl. Drizzle with lime juice and sprinkle with salt.
  • Transfer the cooked sopes onto serving plates. Add smoked tuna, tomatillo sauce, and avocado mixture on top. Sprinkle with shredded cabbage and queso fresco for garnish.

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