These flavorful tacos bring a smoky twist to a classic favorite, combining tender smoked tuna with fresh, zesty toppings. Perfect for a quick weeknight dinner or a casual gathering with friends.
Start by heating your smoker to 225°F (about 110°C). While it’s warming up, mix the brown sugar and 1/4 cup of salt in a bowl. Score the skin of the ahi tuna with a sharp knife, then rub the sugar and salt mixture all over it. Place the tuna in the smoker and let it cook until the center reaches between 140°F and 155°F — this usually takes around an hour.
While the tuna smokes, combine the masa corn flour with water in a bowl to form a slightly sticky dough. Divide it into large balls, then heat a lightly oiled griddle over medium-high heat. Flatten each ball to about a quarter-inch thick and cook them until they’re golden brown on both sides, about 3 to 4 minutes per side. Let the sopes cool on a wire rack.
Next, get your grill going at medium-high heat and oil the grate lightly. Throw on the tomatillos, half of the onion, and one jalapeño pepper, turning them until they’re nicely charred all over — about 5 minutes. Pop these into a blender and puree until smooth, adding salt to taste.
Dice the remaining onion and jalapeño, then toss them together with chopped tomatoes, avocado, and cilantro in a bowl. Squeeze in some lime juice and sprinkle with salt to brighten everything up.
To serve, place the sopes on plates and pile on the smoked tuna, drizzle with the tomatillo sauce, and spoon over the avocado mixture. Finish things off with some shredded cabbage and crumbled queso fresco for a fresh, tasty crunch.
- Use a good quality smoked tuna for the best flavor.
- Warm the tortillas slightly before assembling to make them more pliable.
- Add fresh lime juice just before serving to brighten the flavors.
These tacos offer a unique twist by combining smoky, rich tuna with fresh, vibrant toppings. The flavors balance perfectly, making each bite exciting and satisfying. It’s a great way to enjoy seafood in a fun and casual style.
Serve with a side of crunchy slaw or a simple avocado salad to add freshness. A cold beer or a tangy margarita pairs wonderfully with the smoky fish and spices.
Store any leftover smoked tuna separately in an airtight container in the fridge for up to two days. Keep the tortillas and toppings separate to prevent sogginess, and reheat tortillas gently before serving again.
