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!
Ingredients
Sopes
- 2 cups masa corn flour
- 1 ¼ cups water, or as needed
- ¼ teaspoon salt
Tuna
- ½ cup brown sugar
- ¼ cup sea salt
- 1 pound ahi tuna
Tomatillo Sauce
- 1 cup tomatillos, husked
- 1 onion, halved
- 2 jalapeno peppers
- 1 pinch salt to taste
Pico de Gallo
- 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
Directions
Step 1
Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
Step 2
Mix brown sugar and 1/4 cup salt together in a bowl.
Step 3
Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
Step 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.
Step 5
Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
Step 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.
Step 7
Preheat a grill for medium-high heat and lightly oil the grate.
Step 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.
Step 9
Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 404 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat2g | 10% |
Cholesterol43mg | 14% |
Sodium225mg | 10% |
Total Carbohydrate65g | 23% |
Dietary Fiber10g | 37% |
Total Sugars27g | |
Protein28g | |
Vitamin C61mg | 304% |
Calcium231mg | 18% |
Iron5mg | 26% |
Potassium1116mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this